I found this recipe at motherthyme.com and decided to give it a whirl, even though cheesecake fans do not live in our house. It seemed simple enough, and a good intro to fall, even though the weather has still been pretty warm. This turned out much lighter than a cheesecake, with a fluffy filling that mostly reminded us of a pumpkin pie. We sampled it at the minimum, 2-hour fridge time, and again the next evening. I think it’s best to let this one sit overnight so the flavors can settle in a bit. Personally, I would prefer a little more spice, but since there is only one (large) piece left after a mere 36 hours, I think it’s safe to say it was a hit. – Sherry Hang
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/4 brown sugar
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extra
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg (I used 1/2 teaspoon, mostly because I am lazy and didn’t feel like searching for the 1/4 teaspoon)
- 8 oz. frozen whipped topping, thawed
- 9-inch graham cracker pie crust (Again, I’m lazy and used a store-bought one, especially since this was an experiment. But I think a gingerbread snap crust would taste delish, and I ended up with a little leftover filling.)
Instructions
- 1. Beat cream cheese and sugars until creamy
- 2. Stir in pumpkin, and spices
- 3. Fold in whipped topping
- 4. Spread evenly into pie crust
- 5. Chill for at least two hours, preferably overnight