Super easy, no-bake pumpkin
cheesecake.
Fluffy
Pumpkin Cheesecake
- 1 (8-ounce)
package cream cheese,
softened
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 (8-ounce) container whipped cream, or nondairy whipped topping
1 graham cracker pie crust
- Beat cream cheese, pumpkin,
sugar and pumpkin pie spice in large bowl with wire whisk or
electric mixer on high speed until smooth. Gently stir in whipped
topping. Spoon into crust. Refrigerate 3 hours or until set.
- Garnish with additional
whipped topping and a curled orange peel. Sprinkle with ground
cinnamon, if desired. Store leftover cheesecake in refrigerator.
Makes 8 servings.
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