GRAHAM CRACKER CRUST
1-1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
CHEESECAKE FILLING:
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) canned pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
1 cup confectioners' sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 container (8 ounces) frozen whipped topping, thawed
TOPPING:
1 container (8 ounces) frozen whipped topping, thawed
1/8 teaspoon ground cinnamon
1In a large bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined. Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
2In a large bowl, beat the cream cheese on medium speed until fluffy, 2 to 3 minutes. Add pumpkin puree; beat another 2 to 3 minutes until fluffy. Beat in confectioners' sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, 1 to 2 minutes. Fold in whipped topping until incorporated. Spread pumpkin filling into the graham cracker crust. Cover; refrigerate at least 6 hours or overnight.
3Before serving, top with additional whipped topping; dust with cinnamon. Slice.
Total Time
Prep: 30 Min. + Chilling
This creamy, dreamy no-bake pumpkin cheesecake is an easy dessert to pull together the day before Halloween, Thanksgiving or any fall gathering. Best of all, the no-bake technique means there’s no need to fret over a water bath or a cracked cheesecake.
Nutrition Facts
1 slice: 370 calories, 20g fat (14g saturated fat), 34mg cholesterol, 240mg sodium, 43g carbohydrate (33g sugars, 2g fiber), 2g protein.