Pumpkin, fall's golden child, is blended into a delectable cheesecake, all without turning on the oven. Pumpkin, cheesecake, no-bake. Enough said.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
3 cups thawed Cool Whip Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (9 inch)
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How do I make it ?
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with mixer until blended. Gently stir in 2-1/2 cups Cool Whip.
Spoon into crust.
Refrigerate cheesecake and remaining Cool Whip 3 hours. Serve cheesecake topped with remaining Cool Whip.
Kraft Kitchen Tips!
How to Soften the Cream Cheese
Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.
This easy-to-make cheesecake can be refrigerated up to 24 hours before serving as directed.
Calories From Fat
% Daily Value
Total fat 21 g
Saturated fat 12 g
Cholesterol 40 mg
Sodium 260 mg
Total carbohydrate 36 g
Dietary fibre 1 g
Sugars 25 g
Protein 4 g
8 servings, 1 piece (119 g) each
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.