No-bake pumpkin cheesecake has a creamy filling and a crisp graham cracker shell. Guys, this is the dessert you've been waiting for!
Ingredient
– 8 ounces cream cheese softened– 1 cup powdered sugar– 15 ounce pure pumpkin puree– 1 teaspoon pumpkin pie spice– 1/2 teaspoon ground cinnamon– 8 ounces whipped topping thawed plus more for topping, optional– 1 10-inch store-bought graham cracker crust the one with extra serving
Introduction
A big basin should be used to combine the cream cheese and powdered sugar. After that, beat the mixture with an electric hand mixer until it is completely smooth like a silk.
Step 1
Put the bowl to the side for the time being. You should immediately incorporate the pumpkin puree, pumpkin spice, and cinnamon into the mixture that you have been working with.
Step 2
Make sure to combine everything together. After the topping has been beaten, it should be gently incorporated in until there are no streaks left in the mixture of ingredients.
Step 3
After it has been placed into the pie crust, check to see that the filling is distributed evenly and without any lumps.
Step 4
To ensure that the dish is able to set, place it in the refrigerator for a minimum of six hours or night.
Step 5
The item should be removed from the refrigerator once the lid has been placed on it or the plastic wrap has been wrapped around it.
Step 6
It is possible for you to add additional whipped topping to the dish if you so like, and after that, you can proceed to serve everything separately.