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.

Recipe

Pumpkin Cheesecake Fluff

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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.

AuthorAuthor: Mary Ann

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American, Gluten-free

Servings 24 servings

Calories 107

Ingredients

  

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• 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

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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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