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PHILADELPHIA® No-Bake Pumpkin Cheesecake

PHILADELPHIA® No-Bake Pumpkin Cheesecake recipe
photo by:kraft
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

1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
cup  canned pumpkin
1/2
cup  sugar
1/2
tsp.  pumpkin pie spice
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1
 ready-to-use graham cracker crumb 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 occasions.
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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