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Categories:Viewed: 39 - Published at: 2 years ago
Ingredients
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 tsp. pumpkin pie spice
- 3 cups thawed Cool Whip Whipped Topping, divided
- 1 ready-to-use graham cracker crumb crust (9 inch)
Method
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with mixer until blended.
- Gently stir in 2-1/2 cups Cool Whip.
- Spoon into crust.
- Refrigerate cheesecake and remaining Cool Whip 3 hours.
- Serve cheesecake topped with remaining Cool Whip.
