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Creamy 2-Step Pumpkin Cheesecake




Source of Recipe


fbnr.com


List of Ingredients




1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice
1 tub (8 ounces) COOL WHIP® Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 ounces or 9-inch)


Recipe



MIX cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until smooth. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 3 hours or until set. Store leftover cheesecake in refrigerator.