Let's whip it up
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Celebrate Thanksgiving with this no bake pumpkin cheesecake, topped with whipped topping, caramel and glazed pecans for a beautiful holiday dessert.
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Heat oven to 350°F.
Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom and up side of 9-inch pie plate.
Bake 7 to 8 min. or until lightly browned. Cool completely.
Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and spice; mix well. Stir in 1 cup whipped topping. Spoon into prepared crust.
Refrigerate 4 hours or until firm.
Top with remaining whipped topping, caramel topping and nuts before serving.
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