The Best and Easiest Pumpkin Cheesecake Just in Time for the Holidays.

This Pumpkin Cheesecake recipe use to come on the back of the Cool Whip lid each year during the holidays.  A few years ago they stopped putting it on the lid.  Every year I have to chase down the recipe, so I decided to blog it so I always know where it is.  This is my families favorite holiday dessert.  Hope you enjoy!

4 ounces cream cheese, softened (I soften mine in the microwave)

2 tablespoons sugar or Splenda

1 cup milk

8 ounces whipped topping (I use Cool Whip)

15-ounce can of pumpkin

2 boxes instant vanilla pudding (4 servings each)

½ teaspoon salt

¼ teaspoon ginger

1 teaspoon cinnamon

¼ teaspoon ground cloves

1 teaspoon vanilla

1 ready-made graham cracker pie crust

Directions:

Mix together the cream cheese, the sugar or Splenda, and half of the topping. Blend well and smooth into the pie crust. Mix together the pudding and the milk until the pudding is completely dissolved. Add the pumpkin, the salt, the ginger, the cloves, and the vanilla. You will want to taste the pumpkin mixture to be sure that it is sweet enough.  Add more sugar or Splenda if needed.   Spread this mixture evenly on the cream cheese mixture. Refrigerate for several hours. Before serving, spread the rest of the whipped topping on top of the pie.

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