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Fluffy 2 - Step Pumpkin Cheesecake
Pumpkin Cheesecake
Just thought with fall just around the corner...this would be really good!!
Ingredients
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
1 HONEY MAID Graham Pie Crust (6 oz.)
Preparation
BEAT cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.
REFRIGERATE 3 hours or until set. Garnish as desired. Store leftover cheesecake in refrigerator.
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