It’s officially pumpkin spice season. While Crosley always prefers pineapple cheesecake, he’s been known to have one (or twenty-seven) bites of pumpkin spice cheesecake each fall. Mae doesn’t make pumpkin cheesecake down at the pineapple cheesecake factory, so Crosley and John had to find a recipe and learn to make it themselves. They discovered an easy no-bake recipe that takes less than thirty minutes to make, including cleaning the kitchen!
Parents, this is a fun fall recipe to make with your kids.
No Bake Pumpkin Cheesecake from Mother Thyme
Ingredients
- 8-ounce cream cheese (softened)
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 8-ounce frozen whipped topping like Cool Whip (thawed). Buy extra if you want some to spread on top.
- 9-inch ready-made graham cracker pie crust
Directions
- Use an electric mixer to beat the cream cheese and sugars in a large bowl until creamy.
- Stir in pumpkin, vanilla, cinnamon, ginger and nutmeg.
- Fold in 8 ounces of whipped topping.
- Spread the mixture evenly into the pie crust.
- Chill in the refrigerator for at least 2 hours before serving.
- Clean up the kitchen.
- OPTIONAL: After the cheesecake has set, spread more Cool Whip on top.
This cheesecake makes a yummy dessert or after-school snack. Enjoy and happy pumpkin spice season!