PHILADELPHIA® No-Bake Pumpkin Cheesecake

PHILADELPHIA® No-Bake Pumpkin Cheesecake recipe

photo by:

kraft

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.

time

prep:

10 min

total:

3 hr 10 min

servings

total:

8 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup canned pumpkin

1/2

cup sugar

1/2

tsp. pumpkin pie spice

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

HONEY MAID Graham Pie Crust (6 oz.)

Make It

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this rich and indulgent cheesecake on special occassions.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.

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lmixter2

posted:11/24/2011

This is a great recipe, but when I was getting ready to making it i found I did not have any pumpkin spic. I stead of the usual Punpkin spic I mixed honey, vanilla and cinnamon; came out great! Laurie

kim_319

posted:11/7/2011

I have made this several times. We LOVE it!!! I split the cheesecake into 2 already prepared graham cracker pie crust so that we can enjoy it longer.

a cook

posted:12/21/2010

simple, easy and delicious!

LoisD7

posted:12/2/2010

This was a wonderful easy dessert and taste great. Before I put the filling into graham cracker crust. I made a mixture of chopped pecans, sugar, cinnamon & butter and sprinkled on the bottom of the crust then took carmel ice cream syrup and drizzled on top of the nut mixture. I had rave reviews from my family & friends.

nhsgrizzly1991

posted:11/25/2010

I've made this once before & I'm not a good cook at all. If I can make it, anyone should be able to make it.

rebma81

posted:7/29/2010

We love this at our family get togethers for Thanksgiving. It is very easy to make and comes together quickly. It is very, very delicious. Ever since I found this recipe, it's a new tradition added to the Thanksgiving dessert table. However, I added more cream cheese, less Cool Whip and more pumpkin pie spice. Every time it gets made, it gets rave reviews!!

bluang3lbby

posted:4/3/2010

made this while i was at a friend place. we couldn't find canned pumpkin so we used pumpkin pie filling. it was gone within hours. the filling mixture did make more then enough for the crust, so we stuck it in a container and just had at it with graham crackers. i think that will be the way to go next time since it is so addictive.

hflores84

posted:12/31/2009

I have made this twice now and it is SOO good. The best part is that it's SOO easy. Just throw everything in a bowl, turn on the mixer, pour it into a pie crust and VOILA - DONE! :) Love this website...too many good things to look at.

treehugger

posted:11/28/2009

Big hit at BOTH of my Thanksgiving Dinners. Everyone commented on how light it was. I was asked to bring it to Christmas dinner by both pumpkin pie lovers and those that traditionally do not enjoy pumpkin pie. Everyone wanted seconds!

a cook

posted:11/21/2009

This is one of the easiest and best dessert to make if you don't have much time or want to bring a delightful dessert for a potluck. It only took 10 minutes to mix all the ingredients before plopping it into the pie shell. The three hours of fridge time does make me impatient, but it's only because this dessert is scrumptious. I like to add extra cinnamon, nutmeg and ginger. Yum yum!