What You Need to Make No-Bake Pumpkin Cheesecake
– Cream cheese – Canned pumpkin puree – Sugar – Vanilla extract – Pumpkin pie spice – Whipped topping – Graham cracker pie crust
In a large mixing bowl, beat together the cream cheese and pumpkin until blended smoothly.
Add sugar, vanilla, and pumpkin pie spice to the cream cheese mixture and mix that up.
When the ingredients are all combined and smooth, add in the whipped topping.
Mix until your cheesecake filling is fluffy and blended. Pour the pumpkin cheesecake filling into the ready-to-use graham cracker crust. Put the cheesecake in the refrigerator for 3 to 6 hours before serving (overnight is best).