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Print Recipe
Prep Time 20 minutes
Total Time 8 hours 20 minutes
Course Thanksgiving dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 pkg cream cheese, softened (8 ounces)
  • 1 can canned pumpkin (15 ounces)
  • 1 pkg instant vanilla pudding mix (3.4ounces)
  • 1 cup confectioners' sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract (double this amount)
  • 1/8 tsp salt
  • 1 container frozen whipped topping, thawed (8 ounces)
  • 1/8 tsp ground cinnamon

Graham Cracker Crust

  • 1-1/2 cups graham cracker crumbs
  • 3 tbsps sugar
  • 6 tbsps melted butter

Instructions
 

  • In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until combined.
    Firmly press mixture into a 9-in. springform pan, covering the bottom in an even layer and 1/2-in. up the sides; set aside.
  • In a large bowl, beat the cream cheese on medium speed until fluffy, 2-3 minutes.
    Add pumpkin puree; beat another 2-3 minutes until fluffy. Beat in confectioners' sugar, instant pudding, pumpkin pie spice, vanilla and salt until smooth, 1-2 minutes.
    Fold in whipped topping until incorporated. Spread pumpkin filling into the graham cracker crust. Cover; refrigerate at least 6 hours or overnight.
  • Top with additional whipped topping; dust with cinnamon. ENJOY!!
  • Adapted from Taste Of Home.
Keyword fall desserts, no-bake pumpkin cheesecake