Pumpkin Cheesecake Delight (No-Bake)
This no-bake cheesecake is so easy to make - and guarantees happy tummies at the end of the meal. I had kids begging to lick the beaters and was glad I had enough "licking" to go around.
Ingredients
- 1 package graham crackers I am partial to Honey Maid
- 1/4 - 1/2 cup butter
- 8 oz. cream cheese or 12 oz. if you like cream cheese
- 1 1/2 cups sugar I used 1 cup brown sugar and 1/2 cup white sugar
- 1 1/2 cup cooked pumpkin or 1 cup pumpkin if you like less pumpkin
- 1/2 tsp. pumpkin pie spice or you could add 1/4 tsp. nutmeg and 1/4 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.
Instructions
- 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)