No Bake Pumpkin Cheesecake

I made this amazingly simple cheesecake in about 15 minutes the night before Thanksgiving this year. It was so easy to throw it all together and forget about it in the fridge until it was time to eat it. I love serving with macadamia nuts or walnuts crumbled on the top, just for an extra crunch! If you prefer chocolate instead of caramel, try drizzling white chocolate or chocolate mocha over it. So delicious!



INGREDIENTS:

1 package of cream cheese, softened

1 cup of canned pumpkin

1/2 cup of sugar

1/2 tsp pumpkin pie spice (which is just cinnamon, ginger, cloves, allspice and nutmeg)

1 8 oz tub of cool whip

1 graham-cracker or gingersnap crust (I make mine homemade, which is just graham cracker crumbs, melted butter, brown sugar and a pinch of pumpkin pie spice)




DIRECTIONS:


Beat the cream cheese until smooth. Add the pumpkin, sugar and pie spice until well blended. Stir 2 1/2 cups of the whipped cream. Put the rest of the whipped cream aside for later.


Spoon the mixture into the pie crust.


Refrigerate at least 3 hours. (I do mine the night before, so it had time to set overnight.) Serve with the rest of the whipped cream on top and caramel drizzled over it.


Enjoy!