Here’s a quick, easy and totally delicious recipe for a pumpkin cheesecake that is going to rock your world. The best part is that it’s no-bake, so if you’re ever in a pinch and need to whip up something quick and easily – this recipe is for you.
Here’s what you need:
- 1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 tsp of pumpkin pie spice
- 1 tub (8 oz.) of Cool Whip, thawed
- 1 ready-to-use graham cracker crumb crust
Here’s what you do:
Mix the cream cheese, pumpkin, sugar and pumpkin pie spice until well blended. Next, stir in the Cool Whip and mix well. Spoon it into the crust and make sure that you refrigerate it for at least three hours before you serve it. Enjoy.