Fluffy Pumpkin Cheesecake Recipe

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Fluffy Pumpkin Cheesecake

Cynthia Beeler


No cooking! 15 minute prep! I got this recipe in a swap, can't remember what I gave, but it was so worth it! I make this every year for the Fall holidays, and it often shows up at the company pot-luck! Lots of raves!

pinch tips: How to Grease a Pan





1 pkg
cream cheese
1 c
canned or fresh pumpkin
1/2 c
1/2 tsp
pumpkin pie spice
8 oz
cool whip
prepared graham cracker crust

Directions Step-By-Step

Beat cream cheese, pumpkin,sugar, and spice together until smooth. Lightly blend in the cool whip with a rubber spatula and place into graham cracker crust. Refrigerate 4 hours to set. Serves 8.
Tip; if you're watching trans fats, make your own crust by taking 1 cup crushed graham crackers and 2 tablespoons sugar and mixing well. Add 2 tablespoons melted butter and mix well. With a spoon, push this mixture into the bottom of a pie pan and follow the rest of the directions for this recipe. I have to watch trans fats and found that the prepared crusts have 2 grams of trans fat per serving! That's an awful lot!

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: Quick & Easy