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Kell's Cooking

Pumpkin Cheesecake

Easy No-Bake Pumpkin Cheesecake

Easy No-Bake Pumpkin Cheesecake

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Easy No-Bake Pumpkin Cheesecake

INGREDIENTS:

FOR THE CRUST:

  • 9 graham crackers
  • 8 tablespoons butter
  • 1/4 cup granulated sugar

FOR THE CHEESECAKE:

  • 8oz Cream Cheese, softened
  • 1 cup Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 8oz Cool Whip

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INSTRUCTIONS:

FOR THE CRUST:

  • Crush the graham crackers. (You can use a food processor or place the graham crackers in a zip lock bag and crush the crackers with a rolling pin until finely crushed.)
  • Melt the butter in pan on the stovetop. Remove from heat.
  • Mix in the crushed graham crackers and sugar into the melted butter.
  • Press the graham cracker mixture into a 9-inch pie pan. 
  • Refrigerate for 30 minutes.

FOR THE CHEESECAKE:

  • In a large mixing bowl, mix together the cream cheese and pumpkin puree with a hand mixer. Mix until smooth.
  • Mix in the brown sugar and pumpkin pie spice.
  • Fold in the Cool Whip.
  • Pour into prepared pie crust.
  • Refrigerate for at least 4 hours.

ENJOY!

Pumpkin Cheesecake
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Easy No-Bake Pumpkin Cheesecake

FOR THE CRUST

  • 9 graham crackers
  • 8 tbsp butter
  • 1/4 cup granulated sugar

FOR THE CHEESECAKE

  • 8 oz Cream Cheese, softened
  • 1 cup Pumpkin Puree
  • 1/2 cup Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 8 oz Cool Whip

FOR THE CRUST

  1. Crush the graham crackers. (You can use a food processor or place the graham crackers in a zip lock bag and crush the crackers with a rolling pin until finely crushed.)

  2. Melt the butter in pan on the stovetop. Remove from heat.

  3. Mix in the crushed graham crackers and sugar into the melted butter.

  4. Press the graham cracker mixture into a 9-inch pie pan. 

  5. Refrigerate for 30 minutes.

FOR THE CHEESECAKE

  1. In a large mixing bowl, mix together the cream cheese and pumpkin puree with a hand mixer. Mix until smooth.

  2. Mix in the brown sugar and pumpkin pie spice.

  3. Fold in the Cool Whip.

  4. Pour into prepared pie crust.

  5. Refrigerate for at least 4 hours.

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