Countdown to Christmas 18: Pumpkin cheesecake

So I pinned this recipe back while it was still fall, but never got around to making it. It’s Kraft’s/Philadelphia’s no bake pumpkin cheese cake. It was easy to whip together.

I’m expecting company tomorrow night, so even though it’s not autumn anymore, I think pumpkin’s still a good holiday dish.


1 can of pumpkin puree

1 block (oz.) soften cream cheese (and they mean soft)

1/2 cup sugar

1/2 tsp. pumpkin pie spice (or some mix of cinnamon, nutmeg and ginger)

1 tub of Cool Whip

Graham cracker crust

Mix together pumpkin, cream cheese, sugar and spices.


Blend well. I had a hard time getting the cream cheese to be smooth instead of lumpy, but I was whisking by hand. If you have a mixer, this shouldn’t be a problem.

Fold in 2.5 cups of Cool Whip.

Spoon mixture in pie crust.

Refrigerate for 3 hours or until firm.


Serve topped with extra Cool Whip.

Read the rest of the countdown.


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