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fluffy pumpkin cheesecake

(1 rating)
LadyBeccah avatar
Recipe by
Cynthia Beeler
@LadyBeccah
the Colony, TX

No cooking! 15 minute prep! I got this recipe in a swap, can't remember what I gave, but it was so worth it! I make this every year for the Fall holidays, and it often shows up at the company pot-luck! Lots of raves!

(1 rating)
yield 8 serving(s)

Ingredients For fluffy pumpkin cheesecake

  • 1 pkg
    cream cheese
  • 1 c
    canned or fresh pumpkin
  • 1/2 c
    sugar
  • 1/2 tsp
    pumpkin pie spice
  • 8 oz
    cool whip
  • 1
    prepared graham cracker crust

How To Make fluffy pumpkin cheesecake

  • 1
    Beat cream cheese, pumpkin,sugar, and spice together until smooth. Lightly blend in the cool whip with a rubber spatula and place into graham cracker crust. Refrigerate 4 hours to set. Serves 8.
  • 2
    Tip; if you're watching trans fats, make your own crust by taking 1 cup crushed graham crackers and 2 tablespoons sugar and mixing well. Add 2 tablespoons melted butter and mix well. With a spoon, push this mixture into the bottom of a pie pan and follow the rest of the directions for this recipe. I have to watch trans fats and found that the prepared crusts have 2 grams of trans fat per serving! That's an awful lot!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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