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Categories:Viewed: 62 - Published at: 4 years ago
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup canned pumpkin
- 12 cup sugar
- 12 teaspoon pumpkin pie spice
- 1 (8 ounce) container whipped topping
- 1 prepared graham cracker crust (9-inch)
Method
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
- Gently stir in whipped topping.
- Spoon into crust.
- Refrigerate three hours or until set.
- Garnish as desired.
- Store leftover cheesecake in refrigerator.