Pumpkin Cheesecake Fluff delivers all the flavor of pumpkin cheesecake without the work! Try it with gingersnaps for dipping, or turn it into a parfait with layers of crunchy crushed gingersnaps and whipped cream.
Recipe
Pumpkin Cheesecake Fluff
Pumpkin Cheesecake Fluff delivers all the flavor of pumpkin cheesecake without the work! Try it with gingersnaps for dipping, or turn it into a parfait with layers of crunchy crushed gingersnaps and whipped cream.
Ingredients
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 3.4 ounces box cheesecake flavor instant pudding and pie mix
- 1-¼ cups canned pumpkin
- 1 cup sour cream
- 1-½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- crystallized sugar for garnish, if desired
Instructions
- Combine 8 ounces cream cheese, 2 cups powdered sugar, and 3.4 ounces box cheesecake flavor instant pudding and pie mix in a large bowl. Mix on low speed until combined, then beat on high speed for about a minute or until mixture is creamy and of even consistency.
- Add 1-¼ cups canned pumpkin, 1 cup sour cream, 1-½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon cloves Beat on medium speed until well mixed and fluffy.
- Place needed amount in a serving dish and sprinkle with crystallized sugar for garnish. Serve with gingersnaps for dipping or layer with gingerbread and whipped cream in parfait glasses or a trifle bowl topped with crushed gingersnaps.
Nutrition per serving
Calories: 107 calCarbohydrates: 15 gProtein: 1 gFat: 5 gSodium: 94 mgFiber: 1 gSugar: 14 g
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