Delectably Creative Treats

No-Bake Pumpkin Spice Rolls Cheesecake

No-Bake Pumpkin Spice Rolls Cheesecake

on Oct 24, 2017 |

 

Everything pumpkin spice is out and about! I am in absolute heaven. Little Debbie is in the Fall mood too! They have stocked your grocery store shelves with their Pumpkin Spice Rolls. These Little Debbie Pumpkin Spice Rolls have the perfect ratio of spice cake to frosting. In every Pumpkin Spice Roll bite, you can pick up the flavors of cinnamon, nutmeg, and ginger. The creamy, smooth vanilla frosting compliments each tender bite of spice cake and makes the perfect coffee dipper!

 

 

It’s no surprise by now that I LOVE all things pumpkin. I wanted to make a quick and easy dessert featuring Little Debbie Pumpkin Spice Rolls. This simple, easy, elegant, no-bake dessert will knock your socks off and look stunning on your family’s dessert plates this Fall.

 

 

No-Bake Pumpkin Spice Rolls Cheesecake

Ingredients:

  • 3 boxes of Little Debbie Pumpkin Spice Rolls
  • 1 cup (8 ounces) cream cheese, softened
  • 1 can sweetened condensed milk (15 ounces)
  • 1 cup pumpkin puree
  • 1 container of frozen whipped topping (thawed)
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • Caramel sauce (store bought for garnishing)

 

Special Supplies:

  • Parchment paper
  • 9-10″ spring form pan

 

 

Directions:

  • Line the bottom of a spring form pan with a circle of parchment paper.
  • Open and slice each of the Little Debbie Pumpkin Spice Rolls into four circular pieces.
  • Line the bottom of the spring form pan with the sliced Pumpkin Spice Rolls and smash them together trying not to leave too big of a gap in between each slice.

 

 

  • When the pan is completely lined, move on to making Pumpkin Cheesecake filling.
  • In a mixer, beat cream cheese until smooth and fluffy.
  • Add in sweetened condensed milk, and be sure to scrap the sides of the bowl.
  • Mix until well incorporated and then add in pumpkin puree.
  • Continue beating until smooth and mixed thoroughly.
  • Add in cinnamon and nutmeg.
  • Remove bowl from mixer and with a rubber spatula, fold in whipped topping. Do not beat or the filling will not be light and airy.
  • Pour into Pumpkin Spice Roll lined pan.
  • Slice additional Little Debbie Pumpkin Spice Rolls and lay each circle on the edge of the cheesecake, forming a border.

 

 

  • Place in freezer for at least 4 hours until frozen solid. Slice and serve with caramel sauce drizzle.