Coffee and Dessert - No-Bake Pumpkin Cheesecake

From Philadelphia Cream Cheese, you can enjoy the great flavor of fall any time of year with this delicious cheesecake that requires no baking. Prepare in about 15 minutes and refrigerate until firm. So simple and sure to be a big hit with family and friends. Our guests enjoyed it so much they wanted to take the remainder home.

No-Bake Pumpkin Cheesecake

1 package (8 ounces) Philadelphia Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 tub (8 ounces) Cool Whip whipped topping, thawed and divided
1 ready-to-use graham cracker crumb crust (6 oz.) **

  1. Beat cream cheese, pumpkin, sugar, and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups Cool Whip.
  2. Spoon into crust.
  3. Refrigerate for 3 hours or until firm.
  4. Top with remaining Cool Whip to serve.
  5. Enjoy!!
**For an additional layer of flavor, you could make this with a crust made from ginger snaps.

1-1/4 cups ginger snap cookie crumbs
5 tablespoons melted butter
pinch of cinnamon (optional)

Place ginger snaps in a food processor and process until fine. If you don't have a food processor, place the cookies in a plastic freezer bag and crush with a rolling pin.
Measure out 1-1/4 cups of crumbs, add cinnamon (optional), then blend with the melted butter.
Press the crumbs in the bottom and up the sides of the pie dish.



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