Pumpkin Cheesecake

pumpkin pie spiced cheesecake topped with a gingersnap pecan crumble
*Small Batch Seasonal Release*   Our Pumpkin Cheesecake is the perfect balance between New York style cheesecake and flavorful pumpkin pie!  Top it with the included gingersnap pecan crumble, for a just-add-cool-water sweet and spiced fall favorite!

This dish is seasonal, so get it while you can!

5.0 Fork Rating

6 Fork Ratings
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$9.99
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UPC:
811355030488

About Our PUMPKIN CHEESECAKE

  • 1 Serving Meal
     
  • Dietary Considerations:  vegetarian
    • 630 calories
    • 14 g protein
       
  • Meal Net Weight:  5.2 oz | 147 g    
     
  • Meal Includes:  cheesecake mix,  gingersnap crust
     
  • Required: cool water
     
  • Recommended:  long handled spoon

Remove

gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.

Add

3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

Press

air from pouch; seal and set aside.

Steep

for 10 minutes.

 

Top

with gingersnap pecan crumble!

ENJOY!

your Pumpkin Cheesecake!

Ingredients & Nutrition

 

 

Ingredients:

Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

Special Notes:

CONTAINS: Milk, Pecans, Soy, Wheat

PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS.

Press Articles

Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


— Backpacker Magazine Fall/Winter Gear Guide, October 2011

As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


— Backpacker Magazine, April 2010

Reviews (6)

  • 5

    5.0 Fork Rating

    by

    This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

  • 5

    5.0 Fork Rating

    by

    While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

  • 5

    5.0 Fork Rating

    by

    Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

  • 5

    5.0 Fork Rating

    by

    Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

  • 5

    5.0 Fork Rating

    by

    Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

  • 4

    4.0 Fork Rating

    by

    Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

Cooking Method

just add water

Water Required

3 ounces

Temperature

cool water

Cook time

10 minutes

Serving

8 Ounces

  • About
  • About Our PUMPKIN CHEESECAKE

    • 1 Serving Meal
       
    • Dietary Considerations:  vegetarian
      • 630 calories
      • 14 g protein
         
    • Meal Net Weight:  5.2 oz | 147 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required: cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble!

    ENJOY!

    your Pumpkin Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS.

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (6)

    • 5

      5.0 Fork Rating

      by

      This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

    • 5

      5.0 Fork Rating

      by

      While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

    • 5

      5.0 Fork Rating

      by

      Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

    • 5

      5.0 Fork Rating

      by

      Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

    • 5

      5.0 Fork Rating

      by

      Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

    • 4

      4.0 Fork Rating

      by

      Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Instructions
  • About Our PUMPKIN CHEESECAKE

    • 1 Serving Meal
       
    • Dietary Considerations:  vegetarian
      • 630 calories
      • 14 g protein
         
    • Meal Net Weight:  5.2 oz | 147 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required: cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble!

    ENJOY!

    your Pumpkin Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS.

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (6)

    • 5

      5.0 Fork Rating

      by

      This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

    • 5

      5.0 Fork Rating

      by

      While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

    • 5

      5.0 Fork Rating

      by

      Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

    • 5

      5.0 Fork Rating

      by

      Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

    • 5

      5.0 Fork Rating

      by

      Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

    • 4

      4.0 Fork Rating

      by

      Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Ingredients & Nutrition
  • About Our PUMPKIN CHEESECAKE

    • 1 Serving Meal
       
    • Dietary Considerations:  vegetarian
      • 630 calories
      • 14 g protein
         
    • Meal Net Weight:  5.2 oz | 147 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required: cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble!

    ENJOY!

    your Pumpkin Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS.

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (6)

    • 5

      5.0 Fork Rating

      by

      This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

    • 5

      5.0 Fork Rating

      by

      While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

    • 5

      5.0 Fork Rating

      by

      Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

    • 5

      5.0 Fork Rating

      by

      Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

    • 5

      5.0 Fork Rating

      by

      Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

    • 4

      4.0 Fork Rating

      by

      Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Reviews (6)
  • About Our PUMPKIN CHEESECAKE

    • 1 Serving Meal
       
    • Dietary Considerations:  vegetarian
      • 630 calories
      • 14 g protein
         
    • Meal Net Weight:  5.2 oz | 147 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required: cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble!

    ENJOY!

    your Pumpkin Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS.

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (6)

    • 5

      5.0 Fork Rating

      by

      This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

    • 5

      5.0 Fork Rating

      by

      While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

    • 5

      5.0 Fork Rating

      by

      Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

    • 5

      5.0 Fork Rating

      by

      Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

    • 5

      5.0 Fork Rating

      by

      Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

    • 4

      4.0 Fork Rating

      by

      Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • Press
  • About Our PUMPKIN CHEESECAKE

    • 1 Serving Meal
       
    • Dietary Considerations:  vegetarian
      • 630 calories
      • 14 g protein
         
    • Meal Net Weight:  5.2 oz | 147 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required: cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble!

    ENJOY!

    your Pumpkin Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS.

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (6)

    • 5

      5.0 Fork Rating

      by

      This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

    • 5

      5.0 Fork Rating

      by

      While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

    • 5

      5.0 Fork Rating

      by

      Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

    • 5

      5.0 Fork Rating

      by

      Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

    • 5

      5.0 Fork Rating

      by

      Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

    • 4

      4.0 Fork Rating

      by

      Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces

  • FAQS
  • About Our PUMPKIN CHEESECAKE

    • 1 Serving Meal
       
    • Dietary Considerations:  vegetarian
      • 630 calories
      • 14 g protein
         
    • Meal Net Weight:  5.2 oz | 147 g    
       
    • Meal Includes:  cheesecake mix,  gingersnap crust
       
    • Required: cool water
       
    • Recommended:  long handled spoon

    Remove

    gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.

    Add

    3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!

    Press

    air from pouch; seal and set aside.

    Steep

    for 10 minutes.

     

    Top

    with gingersnap pecan crumble!

    ENJOY!

    your Pumpkin Cheesecake!

    Ingredients & Nutrition

     

     

    Ingredients:

    Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)

    Special Notes:

    CONTAINS: Milk, Pecans, Soy, Wheat

    PROCESSED IN A FACILITY THAT HANDLES WHEAT, EGG, MILK, SOYBEAN, PEANUT AND TREE NUT PRODUCTS.

    Press Articles

    Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.


    — Backpacker Magazine Fall/Winter Gear Guide, October 2011

    As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.


    — Backpacker Magazine, April 2010

    Reviews (6)

    • 5

      5.0 Fork Rating

      by

      This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

    • 5

      5.0 Fork Rating

      by

      While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

    • 5

      5.0 Fork Rating

      by

      Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

    • 5

      5.0 Fork Rating

      by

      Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

    • 5

      5.0 Fork Rating

      by

      Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

    • 4

      4.0 Fork Rating

      by

      Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

    Cooking Method

    just add water

    Water Required

    3 ounces

    Temperature

    cool water

    Cook time

    10 minutes

    Serving

    8 Ounces