Pumpkin Cheesecake
Pumpkin Cheesecake is an moderately easy dinner. Made with 8 oz philadelphia cream cheese, softened, 1 c canned pumpkin, 1/2 c sugar, 1/2 tsp pumpkin pie spice and 8 oz tub cool whip, thawed, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth.
Gently stir in Cool Whip.
Spoon mixture into crust.
Refrigerate 3 hours or until set.
Garnish with additional Cool Whip, sliced kiwi and orange peel.
Sprinkle with ground cinnamon if desired.
Store leftovers in the refrigerator.
π· Perfect Pairings
Complete your meal with these
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