Pumpkin Cheesecake


Pumpkin Cheesecake


  • 1/2-3/4 cup melted margarine
  • 2-3 cups graham wafer crumbs
  • 8-oz package light cream cheese, softened
  • 1 cup icing sugar
  • 1/2 container large light cool whip (approx. 1.5 cups)
  • 1 Tbsp pumpkin pie spice **
  • 2 cups pureed pumpkin


  1. Preheat oven to 350 degrees F. Use a little bit of the melted margarine to lightly grease a 9 x 13 pan.
  2. In a medium bowl, mix margarine and butter together until it sticks together (you may have to add a little more crumbs or butter depending). I mix it until it keeps shape of spoon when packed into spoon and then dropped out.
  3. Pack graham crumb mixture into bottom of pan until spread out evenly. If you would like your base thicker, make more mixture and repeat. Bake for 8 minutes. Let cool. (if you want to make the whole thing no bake, you could just place the base in the fridge for 30 minutes to 1 hour to harden before adding the next layer).
  4. In a large bowl, mix cream cheese with icing sugar. Add pumpkin pie spice and pumpkin and mix well. Fold in cool whip. Spread pumpkin mixture over cool crumb base.
  5. Keep in refrigerator until ready to enjoy!

You can enjoy as is or add a little dollop of whip cream!

** Make your own pumpkin pie spice by combining 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves, and 1/4 tsp allspice


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