PHILADELPHIA No-Bake Pumpkin Cheesecake
Courtesy of PHILADELPHIAŽ Cream Cheese
Servings: n/a
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 3 Hours
Prep Time: 15 Min.
Cook Time: n/a
Chill Time: 3 Hours
What you need:
* 1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
* 1 cup canned pumpkin
* 1/2 cup sugar
* 1/2 tsp pumpkin pie spice
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
* 1 ready-to-use graham cracker crumb crust (6 oz.)
* 1 cup canned pumpkin
* 1/2 cup sugar
* 1/2 tsp pumpkin pie spice
* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
* 1 ready-to-use graham cracker crumb crust (6 oz.)
What to do:
1. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
2. Spoon into crust.
3. Refrigerate 3 hours or until firm.
4. Serve topped with remaining COOL WHIP.
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
2. Spoon into crust.
3. Refrigerate 3 hours or until firm.
4. Serve topped with remaining COOL WHIP.
Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.