I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.

  • Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.

  • Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.

  • Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.

Nutrition Facts

509 calories; protein 6.2g 13% DV; carbohydrates 55.6g 18% DV; fat 30.5g 47% DV; cholesterol 54.6mg 18% DV; sodium 288.5mg 12% DV. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2002
This is one of the most delicious cheesecakes I've ever eaten! Read More
(11)

Most helpful critical review

Rating: 3 stars
10/27/2003
I made this for Thanksgiving and it got mixed reviews. First off I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before it hardened. Secondly I got some comments that it was a bit too spicy and the crust was too hard to cut. I would consider cutting down the cinnamon and maybe the ginger in the filling. I would also probably add a bit of sugar to the crust as I saw a ginger snap/butter crust recipe on the box of ginger snaps and they added sugar to it. It was a bit overwhelming for some. Also I think it was too hard to cut because of the hardened caramel that you drizzle directly onto the crust. Be sparing with that. But it was good Id make it again! Read More
(30)
22 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/26/2003
I made this for Thanksgiving and it got mixed reviews. First off I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before it hardened. Secondly I got some comments that it was a bit too spicy and the crust was too hard to cut. I would consider cutting down the cinnamon and maybe the ginger in the filling. I would also probably add a bit of sugar to the crust as I saw a ginger snap/butter crust recipe on the box of ginger snaps and they added sugar to it. It was a bit overwhelming for some. Also I think it was too hard to cut because of the hardened caramel that you drizzle directly onto the crust. Be sparing with that. But it was good Id make it again! Read More
(30)
Rating: 5 stars
11/11/2002
This is one of the most delicious cheesecakes I've ever eaten! Read More
(11)
Rating: 5 stars
11/19/2006
This was very easy to make and very tasty! Read More
(9)
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Rating: 5 stars
11/25/2003
I loved this recipe and so did my family. I made it two years ago and have had requests to make it again. Easy to make no bake I like that This will be in my Thanksgiving Dinner for years to come. Great invention Read More
(8)
Rating: 5 stars
12/02/2002
I made this recipe for Thanksgiving and everyone loved it. My brother-in-law made another type of Pumpkin Cheesecake and I thought this one was much tastier. I thought the crust was great and not too hard.. Everyone could not believe how good this cake was. Read More
(7)
Rating: 5 stars
12/21/2007
I made this when my in-laws came over for Christmas and everyone LOVED it! I plan on making it again next week for another family Christmas. Read More
(6)
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Rating: 5 stars
10/02/2007
This is a very quick & easy dessert to asseble. However it did take quite a long time to set in the fridge. To quicken the process I placed the pie in the freezer for aproximately 45 minutes. I also used a hot clean knife to cut this gooey concoction. I did change the recipe a tad by adding pumpkin pie spice & little extra cinnamon in place of the ground cloves. I don't believe it hurt the end result. Read More
(6)
Rating: 4 stars
12/29/2010
It was very good.But very sweet.I would make it again But make the crust a little different so it would not be so hard. Read More
(6)
Rating: 5 stars
10/31/2012
Made this tonight for a Halloween party and it was a hit! LOVED it... I didn't have gingersnaps so I used graham crackers instead and it turned out great. I also used a few teaspoons of pumpkin pie spice (Trader Joe's) in lieu of the other spices. I will definitely be making this again! Read More
(5)
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