Pumpkin Cheesecake I recipe

15 servings

2 cups all-purpose flour

1 cup butter, softened

1 cup chopped pecans

2 (8 ounce) packages cream cheese, softened

5 cups frozen whipped topping, thawed

2 cups confectioners' sugar

2 teaspoons vanilla extract

2 (3.5 ounce) packages instant vanilla pudding mix

1/2 cup milk

3 cups pumpkin puree

4 teaspoons pumpkin pie spice

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees F (175 degrees C).

In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans.

Beat until thoroughly combined.

Press mixture into a 9x13 inch baking dish.

Bake in preheated oven for 15 minutes.

Set aside to cool.

In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract.

Beat until smooth.

Spread evenly over cooled crust.

In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping.

Stir until thoroughly combined.

Spoon mixture over cream cheese layer.

Top with remaining 1 cup of whipped topping.

Sprinkle with 1/2 cup chopped pecans if desired.

Chill at least 1 hour before serving.