PHILADELPHIA No-Bake Pumpkin Cheesecake

PHILADELPHIA No-Bake Pumpkin Cheesecake

Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.

8

servings

15 MINS

PREP

3 HRS 15 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  • 1 cup canned pumpkin

  • 1/2 cup sugar

  • 1/2 tsp. pumpkin pie spice

  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

  • 1 ready-to-use graham cracker crumb crust (6 oz.)

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Tip 2
How to Soften the Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 to 15 sec. or just until slightly softened.

Directions

  1. Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
  2. Spoon into crust.
  3. Refrigerate 3 hours or until firm.
  4. Serve topped with remaining COOL WHIP.
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