Community Pick
2-Step Pumpkin Cheesecake
- Ready In:
- 30mins
- Ingredients:
- 6
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup canned pumpkin
- 1⁄2 cup sugar
- 1⁄2 teaspoon pumpkin pie spice
- 1 (8 ounce) container whipped topping
- 1 prepared graham cracker crust (9-inch)
directions
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
- Gently stir in whipped topping.
- Spoon into crust. Refrigerate three hours or until set. Garnish as desired.
- Store leftover cheesecake in refrigerator.
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Reviews
see 23 more reviews
Tweaks
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My only problem with this recipe was that it didnt fit in the pie plate. I substituted 1/4 tsp each cinnamon and nutmeg for the pumpkin pie spice and the filling was so rich it almost tasted like a pumpkin mousse. I am planning on making a crustless version to finish off the can of pumpkin, Absolutely delicious, thank you
RECIPE SUBMITTED BY
Dancer
Guelph, 0