Fluffy Pumpkin Cheesecake
How to Make Fluffy Pumpkin Cheesecake
- 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!