Ingredients for No Bake Pumpkin Cheesecake
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin pie mix
- Granulated Sugar
- 8 ounces Cool Whip, thawed
- Graham Cracker Pie Crust
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How to Make No Bake Pumpkin Cheesecake
- In a large mixing bowl, combine 1 (8 ounce) package of softened cream cheese, 1 (15 ounce) can of pumpkin pie mix, and 1/2 cup granulated sugar.
- Beat with an electric mixer on medium speed until completely smooth and creamy.
- Gently fold in 8 ounces of thawed Cool Whip until just combined. Be careful not to overmix.
- Pour the mixture into a prepared 9-inch graham cracker crust.
- Spread the filling evenly and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled slices topped with 2 tablespoons of Cool Whip and a sprinkle of cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
96g
Fat
69g
Carbs
13g