Sue Moll, Townsquare Media


Erica is part of our WOBM Hometown Crew and her dream is to have a bakery one day and I just know she will.  So she shares her home-made recipes with us and hopes you make these at your house.

Erica, Townsquare Media


No Bake Pumpkin Cheesecake

8oz softened cream cheese
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 oz pack of instant cheesecake pudding
15 oz pumpkin purée
14 oz sweetened condensed milk
12 oz cool whip

1. Whip cream cheese, spices, and cheesecake pudding in the mixer
2. Add pumpkin purée and condensed milk
3. Fold in the cool whip

Let stand in fridge for at least an hour

Using either graham cracker crust or your own graham cracker mix, press into container or cups. (Use mason jars for personal servings)

Scoop pumpkin mix on top and garnish with more cool whip