No Bake Pumpkin Cheesecake!!

 

Hi everyone!!  As promised I am back with a simple Fall pumpkin dessert! I have never met a pumpkin dessert I didn't like so this was no exception. This is such a easy recipe and really simple to pull together.

 

 

The can of pumpkin I had was a 30oz size so you only need 15oz or half a large can. I also used pumpkin pie filling instead of pure pumpkin for a couple of reasons: 1. There is no need to add your own spices because this already has them 2. You don't need to add sugar unless you are like me and like your desserts on the sweeter side in which I did add an additional 3TBSP of sugar. I also added a little extra cinnamon, all of which is optional. Your mixture should look something like this:

 

You will need to beat 8oz of softened cream cheese until fluffy, add your pumpkin and blend on low speed, and add any additional sugar or cinnamon you would prefer and blend well. Fold Cool Whip into mixture, Turn into prepared graham cracker crust ( I purchased the 10inch size so that all the mixture would be sure to fit)

 

Refrigerate at least a 2hrs and enjoy!! You could also put this in the freezer if you wanted it to set up quicker or if you preferred a firmer texture.

 

 

No Bake Pumpkin Cheesecake:

 

8oz softened cream cheese

 

15oz pumpkin pie filling

 

Additional sugar and cinnamon to taste(optional)

 

Graham cracker crust

 

8oz Cool Whip

 

 

Beat cream cheese until fluffy. Add pumpkin and blend on low speed until incorporated. Add any sugar or cinnamon you would like and blend. Fold in Cool Whip and turn into a graham cracker crust. Refrigerate for at a least 2hrs or freeze if you desire a firmer texture. Enjoy!!