Pumpkin Cheesecake Recipe

The blog carnival is still going on over at ACU's, Stiletto Shoes, and Pretty Pink Tutu's. She is doing a Holiday Dessert Swap and who doesn't love dessert!

This mommy LOVES and I mean I would marry it loves cheesecake! I also love pumpkin pie during the holiday season. My recipe for this Holiday Dessert Swap combines my 2 dessert loves... Cheesecake and Pumpkin Pie.

This recipe comes from Kraftfoods.com (one of the best recipe websites I frequent)

Philadelphia No-Bake Cheesecake

Prep Time: 10 minutes Total Time: 3 hours 10 minutes

Yields 8 Servings

What you need:

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 HONEY MAID Graham Pie Crust (6 oz.)

What you do:

BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

*This website also gives some cool tricks in the kitchen for their recipes. This recipe has some as well, so head on over to see!*R

I think the best part is no baking. Don't get me wrong I love to bake, but I still worry about burning all the things I make.