Go Back
–+ servings
Banana Pudding Cheesecake

Banana Pudding Cheesecake

Creamy pumpkin crisp recipe, a easy fall dessert like a cross between pumpkin pie and a crumble. Try our Banana Pudding Cheesecake next.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1/2 cup unsalted butter melted

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • 9x13-inch baking dish
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the pumpkin puree, both sugars, eggs, evaporated milk, vanilla, and pumpkin pie spice. Whisk until smooth.
  3. Pour the pumpkin mixture into the prepared dish and spread evenly. Sprinkle the dry cake mix evenly on top without stirring.
  4. Scatter the chopped pecans over the cake mix, then drizzle melted butter over the entire top.
  5. Bake for 50 to 60 minutes until the top is golden brown and the filling is set with a slight jiggle. Let cool for at least 15 minutes before serving.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 22gVitamin A: 140IUVitamin C: 4mgCalcium: 6mgIron: 8mg

Notes

Feel free to substitute ingredients, such as using a sugar substitute for a lighter version or different types of nuts.
Let the crisp cool slightly before serving for cleaner slices.
For added flavor, toast your pecans before adding them to the mix.
Tried this recipe?Let us know how it was!