This pumpkin cheesecake delight truly is a delight – because it is easy and it is delicious. I mixed it up one evening and little Miss, who visits sometimes, could not wait to lick those beaters! She hung around the kitchen waiting and waiting.
The next day, I served it to guests. My eighty-year-old neighbor asked for seconds. When I asked how large a piece he wanted, he said, “Make it a big one!” so I knew exactly what he thought about this. Since he’s more of a meat and potatoes person, I knew it was a winner.
I suppose you could add some ginger snaps instead of graham crackers to the crust, but what I made worked fine for us. When you’ve got some leftover pumpkin in the fridge and some cream cheese just waiting to be used, make this recipe. It comes together so easily and there is no baking time involved.
Your kids will be begging to lick the beaters, too!
- 1 package graham crackers (I am partial to Honey Maid)
- ¼ - ½ cup butter
- 8 oz. cream cheese (or 12 oz. if you like cream cheese)
- 1½ cups sugar (I used 1 cup brown sugar and ½ cup white sugar)
- 1½ cup cooked pumpkin (or 1 cup pumpkin if you like less pumpkin)
- ½ tsp. pumpkin pie spice (or you could add ¼ tsp. nutmeg and ¼ tsp. cloves)
- 1 tsp. cinnamon
- 2 cups Cool Whip (I use generic brands) OR you can whip up your own cream and use that instead.
- Crush graham crackers (I use a blender)
- Melt butter in microwave
- Mix graham cracker crumbs and butter together, being careful no to all too much butter. You want the crumbs to stick together but not too wet.
- OPTIONAL: bake at 350 for 5 minutes to help crumbs hold together. (I don't).
- Put graham cracker crumb mixture in a 9 x 9 inch pan
- OPTIONAL: bake crumb mixture at 350 for 5 minutes to help crumbs stick together more. (I don't).
- Mix together cream cheese and sugar
- Add pumpkin and spices
- Mix in Cool Whip and stir until completely blended
- Pour over the crumbs.
- Refrigerate until ready to serve.
- Cut into 12 even slices
- Serve with a dollop of whipped cream (or Cool Whip)