No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

Makes One 9-inch no-bake pumpkin cheesecake with graham cracker crust

This recipe comes from Kraft Foods. We make this every year for Thanksgiving and Christmas. It’s really light and good.
We always use the Cool Whip, but you can substitute whipped cream if you wish.
You can also substitute a store-bought 8 or 9-inch graham cracker crust for the homemade one.
Make sure the cream cheese is room temperature or it won’t mix right and you will have lumps.

Graham Cracker Crust

1-1/4 cups crushed graham crackers
1/4 cup granulated sugar
6 Tbs softened butter

Mix well and press into bottom and sides of
a 9" pie pan.

Pumpkin Cheesecake filling

1 8oz pk of cream cheese, room temperature
1 cup canned Libby’s Easy Pumpkin Mix (not solid pack)
1/4 cup granulated sugar
2 cups Cool Whip Topping, thawed

Mix well, with a mixer, cream cheese, pumpkin mix and sugar until smooth.
Fold the cool whip into the pumpkin mixture until well incorporated.
Spoon into prepared 9" graham cracker crust and spread to fill.
Refrigerate at least 2-hours prior to serving.

Serve with whipped cream or more Cool Whip topping.