Saturday, November 12, 2011

Thanksgiving....What are you having?

So every year for the last 4 years I have been making a pumpkin pie cheesecake.  It is always a great hit and it is quick and easy to make.  It is a no bake type of cheesecake as well.  I myself love it better than a regular pumpkin pie.

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.)

make it

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.


  1. Thanksgiving has come and gone for us here in Canada, but I never got to have pumpkin pie (husband hates it). This sounds so good!!!

    Thanks for following. I'm following back.

  2. Hi Samantha! thanks for dropping by my blog. I'm following on GFC now :) Happy holidays!

    We don't celebrate thanksgiving here but the recipe looks gd!

    Ai @ Sakura Haruka

  3. Thanks for the follow, I'm following you back! :) Have a great week!