tami's StoryFound this recipe on another website last year and made it for thanksgiving. It was a hit - even my husband that doesn't like cheesecakes even ate this one.
8-oz cream cheese softened
canned pumpkin pie mix
pumpkin pie spices
8-oz container cool whip
prepared graham cracker crust
1beat cream cheese, pumpkin, sugar and spice in a large bowl with wire whisk or electric mixer until smooth.
2gently stir in the whipped topping
3spoon into crust; refrigerate 3 hours or until set
4Store left over cheese cake in refrigerator.