No Bake Pumpkin Cheesecake

Name: No Bake Pumpkin Cheesecake
Prep time: 20 min
Total time: 200 min
Yield: 8
Ingredients: 8 HONEY MAID Honey Grahams, finely crushed; ¾ cup sugar, divided; ⅓ cup butter or margarine, melted; 1 pkg. brick cream cheese, softened; 1 cup pumpkin; ¾ tsp. pumpkin pie spice, divided; 1 tub frozen whipped topping, thawed, divided

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:

0 min

Total time:

0 h 0 min

Makes 8 servings

Ingredient list

8 HONEY MAID Honey Grahams, finely crushed
¾ cup sugar, divided
⅓ cup butter or margarine, melted
1 pkg. (8 oz.) brick cream cheese, softened
1 cup canned pumpkin
¾ tsp. pumpkin pie spice, divided
1 tub (8 oz.) frozen whipped topping, thawed, divided

Directions

Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add pumpkin and 1/2 tsp. pumpkin pie spice; mix well. Gently stir in 2-1/2 cups whipped topping; spoon into crust.

Top with remaining whipped topping; sprinkle lightly with remaining spice.

Refrigerate 3 hours or until firm.

Recipe Tips

Special ExtraPrepare crust as directed but bake in 375°F oven 8 to 10 min. or until lightly browned. Cool completely before using as directed.
NoteThis easy-to-make cheesecake can be refrigerated up to 24 hours before serving.
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.