October 27th, 2017 
Ann Burns 
Easy, creamy, delicious no-bake pumpkin cheesecake with a thick, buttery graham cracker crust. Easy to make, easy to eat!
Ingredients:
Graham Cracker Crust:
3 cups graham cracker crumbs (18 rectangle graham crackers)
1/4 cup brown sugar
7 tablespoons salted butter, melted
Filling:
16 oz cream cheese, softened
1/2 cup sugar
1/2 cup brown sugar
1 tbsp pumpkin pie spice
15 oz pumpkin puree
1 tsp vanilla
16 ounces Cool Whip
Garnish:
additional Cool Whip and cinnamon
Directions:
Line the bottom of a springform pan with parchment paper (to easily transfer the cheesecake to a serving plate).
Mix together the crust ingredients. Press the crust tightly into the bottom and up the sides of a 10-inch springform pan. Set aside.
Use an electric mixer to beat together the cream cheese, sugar, brown sugar, and pumpkin pie spice until smooth.
Mix in the pumpkin puree and vanilla.
Mix in the Cool Whip, a cup or two at a time, until smooth.
Pour the filling into the crust and spread smooth over top.
Let chill for at LEAST 4 hours. Best if overnight. Garnish with additional Cool Whip and cinnamon before serving if desired.
Freezes well, but thaw in the refrigerator before serving.
Recipe Courtesy of GH.
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