8 Servings
30 Minutes (30 Minutes prep)
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 of whipped topping
1 prepared graham cracker crust (9 inch)
1. Beat cream cheese, pumpkin, sugar, and pumpkin spice in a large bowl with wire whisk or electric mixer until smooth.
2. Gently stir in whipped topping.
3. Spoon into crust. Refrigerate three hours or until set. Garnish as desired.
4. Store leftover Cheesecake in refrigerator.
www.recipezaar.com/recipe/print?id=4764 for nutritional facts.
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