I know some of you are dying just a little bit with all of the pumpkin spice everything that is out there already. But, you guys know how I feel about pumpkin. Or at least you will soon enough….
Never mind that it is still 100 degrees here in Southern Az and nowhere near Fall-like weather, to me, it doesn’t matter. I adore pumpkin anything and will proudly fork up the BIG bucks for almost anything pumpkin. In fact, this weekend I had my first pumpkin pie shake and it was a winner!
I have a theory, if you don’t like pumpkin, I think it is because you haven’t ever had it made the right way. Did you know that a lot of the stuff you buy at the store that is labeled “pumpkin” is quite often squash? That is why the real deal just can’t be beaten.
The real deal like this deliciously, easy-to-make pumpkin pie cheesecake. This dessert is the bomb.com. It takes literally minutes to make and can even be made ahead!
It even looks just like a real-deal pumpkin pie made from fresh pumpkin. The BIG difference though IS that this recipe requires just a handful of ingredients and can be done in 10 minutes!
Here is what you need to make this:
One pre-made graham cracker crust
8 ounces of cream cheese softened
1/2 cup sugar
1/4 brown sugar
15 oz of pumpkin
1 tsp vanilla
1 tablespoon pumpkin pie spice
2 containers of whipped topping (1 is for the filling and one container is for the topping)
Here is how to make it:
Open up your graham cracker crust and place it to the side.
In a large bowl place and mix all of the other ingredients together. You may need to use an electric beater on high for about 2 minutes. For the filling make sure to only add one of the whipped topping containers. The other one is for garnishing the top.
Once your filling is well blended, pour it into your graham cracker crust. Use a spoon to even out the top.
Place into the fridge to set for about an hour or longer.
Garnish with whipped topping and sprinkle pumpkin pie spice on top of each slice.
Ingredients
- One pre-made graham cracker crust
- 8 ounces of cream cheese softened
- 1/2 cup sugar
- 1/4 brown sugar
- 15 oz of pumpkin
- 1 tsp vanilla
- 1 tablespoon pumpkin pie spice
- 2 containers of whipped topping (1 is for the filling and one container is for the topping)
Instructions
- Open up your graham cracker crust and place it to the side.
- In a large bowl place and mix all of the other ingredients together. You may need to use an electric beater on high for about 2 minutes. For the filling make sure to only add one of the whipped topping containers. The other one is for garnishing the top.
- Once your filling is well blended, pour it into your graham cracker crust. Use a spoon to even out the top.
- Place into the fridge to set for about an hour or longer.
- Garnish with whipped topping and sprinkle pumpkin pie spice on top of each slice.
I would love to hear how it goes if you make this recipe! Thanks for stopping by and happy Fall :)
Jen
