2-Step Pumpkin Cheesecake
1 (8 ounce) package cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 (8 ounce) container Cool Whip topping
1 prepared graham cracker pie crust (9-inch)
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.