No Bake Icebox Pumpkin Cheesecake
Summary
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Ingredients
2 packages
Cream Cheese (8oz.) 1 cup
Canned Pumpkin 1⁄2 cup
light brown sugar 1 teaspoon
Pumpkin Pie Spice 1 teaspoon
vanilla extract 1 pinch
kosher salt 3⁄4 cups
heavy cream 1
Ready-to-use graham cracker crumb crustInstructions
- Whip the heavy cream until stiff peaks form. Reserve.
- Beat cream cheese until smooth. Fold in the pumpkin, sugar and pumpkin pie spice and mix until blended. Add some of the whipped cream to the mixture first, then gently fold in the rest of the whipped cream.
- Spoon mixture into crust. Refrigerate overnight or for a minimum of 8 hours.
- Serve slices topped with extra whipped cream.
- Optional: To dress up the pie, garnish the whipped cream topping with cinnamon and crushed ginger snap cookies, nuts or caramel sauce.
Notes
Optional Toppings: Crushed pecans, cinnamon, gingersnap or other cookies, caramel sauce
