No-Bake Pumpkin Cheesecake

By Brandi Milloy

No-Bake Pumpkin Cheesecake

Cook Time3 hours
Yield6 Servings

Adapted from Kraft

INGREDIENTS

    • For the crumble:
    • 9-10 graham crackers
    • 4 tablespoons butter, melted
    • 2 tablespoons sugar
    • 2 tablespoons brown sugar
    • For the filling:
    • 8 ounces cream cheese, softened
    • 1 can pumpkin
    • 1/2 cup sugar
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon nutmeg
    • 1 8-ounce tub cool whip whipped topping, thawed
    • For the garnish:
    • 1 cup whipped topping
    • Pinch nutmeg

    INSTRUCTIONS

    1. Place graham crackers in a food processor and pulse into fine crumbs. Add melted butter, sugar, and brown sugar, and continue pulsing until combined. Divide crumble evenly between 8 cups and set aside.

    2. In a large mixing bowl, use a hand mixer to beat together cream cheese, pumpkin, sugar, pumpkin pie spice, and nutmeg. Gently fold in 2 1/2 cups of whipped topping and place mixture into a piping bag fitted with a star tip.

    3. Pipe pumpkin mixture into the cups and refrigerate for at least 3 hours or until the mixture is firm.

    4. Garnish with remaining whipped topping and another sprinkle of nutmeg.