Pumpkin Cheesecake
A quick and easy no-bake pumpkin cheesecake with classic fall spices.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1 pre-made 9 inch graham cracker crust
Cheesecake Filling
- 8 oz 1/3 less fat cream cheese softened
- 0.5 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 0.25 cup brown sugar unpacked
- 4 oz whipped topping thawed (like Cool Whip)
Instructions
Preparation Steps
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pureed pumpkin, vanilla extract, cinnamon, pumpkin pie spice, and brown sugar. Beat until well combined and fluffy.
- Gently fold in the thawed whipped topping until just combined and no streaks remain.
- Spoon the cheesecake filling into the prepared graham cracker crust and spread evenly.
- Chill in the refrigerator for at least 2-3 hours, or until firm.
Notes
This cheesecake is best served chilled. You can garnish with extra cinnamon or a dollop of whipped cream if desired.