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Pumpkin Cheesecake

Ready-made graham cracker crumb pie crust filled with mixture of cream cheese, canned pumpkin, sugar, pumpkin pie spice, and frozen whipped topping.


  • 1 (8 ounces) package Cream Cheese, softened
  • 1 cup Canned Pumpkin
  • 1/2 cup Sugar
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 (8 ounces) container Frozen Whipped Topping, thawed, divided
  • 1 Graham Cracker Pie Crust (6 ounces)



      1. 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.
      2. Spoon cream cheese mixture into crust.
      3. Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping.
      4. Store leftover cheesecake in refrigerator.

    Cheesecake Making Tips – Sugar Pumpkin

    Sugar pumpkins, also known as pie pumpkins are small pumpkins in the 2 to 3 pound range that are harvested and sold in stores for their delicious flavor and not for carving.

    Cheesecake Making Tips – Canned Pumpkin

    Solid-pack pumpkin available in cans is the best choice for pie making. Avoid canned pumpkin pie filling if possible. Solid-pack is much thicker and more flavorful.

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