• Pumpkin Waffle Batter (see recipe below)
    Filling per waffle
  • 1/4 cup refrigerated no-bake cheesecake filling
  • 3 tablespoons chopped pecans

Prepare waffle batter as directed. Preheat Stuffler™ stuffed waffle maker with waffle tongs in unit for 10 minutes.

Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Spoon cheesecake filling onto batter leaving a thin margin around edge. Scatter pecans over cheesecake. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 8 minutes. Remove stuffed waffle to plate.

Pumpkin Cheesecake Pecan Stuffed Waffle