Line the bottom of a 9-inch-round springform pan with parchment paper. Lightly spray bottom and side of pan with nonstick spray. Combine graham cracker crumbs with sugar and melted butter. Press mixture in bottom and halfway up the side of prepared pan; set aside.
Swirls of pumpkin in cheesecake topped with whipped cream and caramel sauce? You won’t have any leftovers!
Servings and Ingredients
|2 (11.2-oz.) pkg. Hy-Vee no-bake original real cheesecake mix|
|⅓ c. Hy-Vee granulated sugar|
|⅔ c. Hy-Vee unsalted butter, melted|
|1 ¼ c. Hy-Vee 2% reduced-fat milk, divided|
|1 c. Hy-Vee sour cream, divided|
|¾ c. canned pumpkin pie mix|
|Hy-Vee frozen whipped topping, thawed|
|Hy-Vee caramel flavored syrup, for garnish|
|Pumpkin pie spice, for garnish|
Things To Grab
- 9-inch-round springform pan
- Parchment paper
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- Electric mixer
Combine 1 cup milk, 1/2 cup sour cream, and 1 cheesecake filling in a medium bowl. Beat with an electric mixer for 3 minutes; set aside.
Combine 1/2 cup sour cream, 1/4 cup milk, pumpkin, and remaining cheesecake filling in another medium bowl. Beat with an electric mixer for 3 minutes. Alternatively, drop large spoonfuls of cheesecake mixture into prepared crust. Gently swirl using a wooden skewer. Chill 1 hour.
To serve, top with thawed whipped topping and drizzle with caramel syrup. If desired, sprinkle with pumpkin pie spice. Store, covered, in refrigerator.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 40mg
- Sodium: 370mg
- Total Carbohydrates: 53g
- Protein: 4g