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No-Bake Pumpkin Cheesecake

Where to begin? Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

Prep time

10 min

Total time

3 hr 10 min

Servings

Makes 8 servings

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    Ingredients
    • 1 pkg. (8 oz.) brick cream cheese, softened
    • 1 cup canned pumpkin
    • 1/2 cup sugar
    • 1/2 tsp. pumpkin pie spice
    • 1 tub (8 oz.) frozen whipped topping, thawed, divided
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
Preparation
  • Beat first 4 ingredients in large bowl with mixer until blended. Gently stir in 2-1/2 cups whipped topping; spoon into crust.
  • Top with remaining whipped topping.
  • Refrigerate 3 hours or until firm.

Recipe Tips

Size WiseEnjoy a serving of this rich and indulgent cheesecake on special occasions.

How to Soften Cream CheesePlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or until slightly softened.

NoteThis easy-to-make cheesecake can be refrigerated up to 24 hours before serving.

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Double-Layer Pumpkin Cheesecake Recipe

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