Recipe: Pumpkin Cheesecake

Friday, October 23, 2009

Another one of my now-favorite easy and go-to recipes for fall desserts: No-Bake Pumpkin Cheesecake. Kraft came to the rescue on this one last weekend at my aunt's fall fest and it was a definite hit with everyone!

1 pkg. (8 oz.) Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)

Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with electric mixer on medium speed until well blended
Gently stir in 2-1/2 cups of the whipped topping
Cover and refrigerate remaining whipped topping for later use
Spoon cream cheese mixture into crust
Refrigerate for 3 hours or overnight
Serve topped with remaining whipped topping
Store leftover cheesecake in refrigerator

- 1 Comment

  1. I want to like pumpkin so that I can eat this. Sounds delicious!