This mommy LOVES and I mean I would marry it loves cheesecake! I also love pumpkin pie during the holiday season. My recipe for this Holiday Dessert Swap combines my 2 dessert loves… Cheesecake and Pumpkin Pie.
This recipe comes from Kraftfoods.com (one of the best recipe websites I frequent)
Philadelphia No-Bake Cheesecake
Yields 8 Servings
What you need:
What you do:
BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
SPOON cream cheese mixture into crust.
REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
*This website also gives some cool tricks in the kitchen for their recipes. This recipe has some as well, so head on over to see!*R
I think the best part is no baking. Don’t get me wrong I love to bake, but I still worry about burning all the things I make.