No Bake Pumpkin Cheesecake

Since we have officially declared this last week of September, the first week of Autumn… as…

Let’s get things rolling today with one of my favorite pumpkin recipes!
No Bake Pumpkin Cheesecake!
(Get your very own Pumpkin Week Button here!)

The ingredients needed for Pumpkin Cheesecake are:

• 1 8 oz. package of softened cream cheese
• 1 cup of canned pumpkin (about half a 15 oz can)
• 1/2 cup of sugar
• 1/4 tsp of ground cinnamon
• 1/4 tsp of ground ginger
• 1/4 teaspoon nutmeg
• 1 graham cracker pie crust
• 1 tub of whipped cream topping

Quick Tip: Make SURE your cream cheese is REALLY soft! If not, it will make for a very lumpy cheesecake!

Combine all ingredients, minus the whipped cream in a large bowl. I used my KitchenAid mixer.

Mix all ingredients together until fully combined. Now, fold in about half the tub of whipped cream topping. {Save the rest for cheesecake topping later on.}
Spread your cheesecake mix into the graham cracker pie crust.

At this point you can take cool cheesecake reflection pictures in your metal mixing bowl if your like me… 😉
Or just refrigerate your pretty orange cheesecake for at LEAST 3 hours. Otherwise, it’s really hard to get out a decent slice…

Once you do cut a slice, top with a dollop of the left over whipped cream topping and enjoy!

Happy Pumpkin Week pretties!!!
Don’t forget to get YOUR pumpkin posts together to link with us on the 28th!

Linking this here and here and .

P.S. Hope you enjoyed this post! If so, we’d love if !