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Recipe Source: cdkitchen.com
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No-Bake Pumpkin Cheesecake
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Serves/Makes: 10
Ready in: 2-5 hrs
- 1 package (8 ounce size) cream cheese, softened
- 1 cup canned pumpkin, not pumpkin pie filling
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1 container (8 ounce size) frozen whipped topping, thawed
- 1 (9-inch size) graham cracker crust
Combine the cream cheese, pumpkin, sugar, and pumpkin pie spice in a mixing bowl. Beat on medium speed with an electric mixer for 3 minutes or until completely mixed and uniform in color. Fold in the whipped topping. Spoon the cheesecake filling into the pie crust. Place in the refrigerator for 3 hours or overnight. Garnish as desired before serving. Store leftovers in the refrigerator.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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