2-Step Pumpkin Cheesecake Recipe #4764
by Dancer^
30 min | 30 min prep
8 servings
- 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)
- 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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5 stars