Recipe: Pumpkin Cheesecake

Pumpkin Cheesecake

Thanksgiving is here once again and it means Thanksgiving dinners. Tons of food - turkey, stuffing, sides and of course desserts. And if you need to bring a dessert, why not try to make one instead of buying store brand. Here is my recipe from Pumpkin Cheesecake and one thing for certain - there is no baking. Yup.. NO BAKING!! And you can make this Thanksgiving day but I would prefer to make it the night before.

Total Time: 30 minutes

Ingredients:
1 pkg (8 oz) Cream Cheese, softened (Store brand will suffice)
1 can (15 oz) pumpkin puree (I love Libby's 100% Pure Pumpkin)
1/2 cup sugar
1 tsp cinnamon
1 tub Whipped Topping, thawed or Whipped Cream
1 Graham Pie Crust (6 oz)

Preparation:
Beat cream cheese, pumpkin, sugar and cinnamon with electric mixer on medium speed until well blended.
Stir in 1 cup of the whipped topping or whipped cream.
Spoon the mixture into crust
Refrigerate for three hours or overnight.  Serve topped with the remaining whipped topping or cream.

Tips:
Make sure the cream cheese is softened or else you will have a hard time mixing even with an electric mixer.
Don't like to use Cream Cheese? not to worry, you can use Neufchatel Cheese - 1/3 less fat than a regular Cream Cheese.
Want more of the Pumpkin taste? Replace cinnamon with pumpkin pie spice.
You can also add 1/4 tsp of nutmeg and 1/2 tsp vanilla extract for added taste.

Enjoy and have a Happy Thanksgiving!