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1 pkg. (8 oz.) Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.)Whipped Topping,thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping.
Spooninto crust. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.)Whipped Topping,thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in whipped topping.
Spooninto crust. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
