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I love a dessert I can tuck into the refrigerator the night before Thanksgiving. This one has the warm spices of pumpkin pie, the creamy filling of cheesecake, and a graham cracker crust that’s ready to fill. Just stir, spoon, and chill. 🎃🍂
🎃 RosemaryThyme No-Bake Pumpkin Pie Cheesecake
Ingredients
- 1 ready-made 9-inch graham cracker crust
- 1 tub (24.3 ounces) Philadelphia No Bake Cheesecake Filling
- ¾ cup canned 100% pure pumpkin
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract, optional
Directions
- Stir the pumpkin, pumpkin pie spice, and optional vanilla together in a mixing bowl.
- Gently stir in the cheesecake filling just until the mixture is smooth and evenly blended.
- Spoon the filling into the graham cracker crust and smooth the top. If there’s any extra, spoon it into a little dessert cup for the cook. 😊
- Cover and refrigerate for at least 6 hours, preferably overnight. Serve cold, with a dollop of whipped cream and a dusting of cinnamon if you like.
A little kitchen tip 🍂
Measure out just ¾ cup of pumpkin to keep the filling thicker. If you’re using individual spices, mix ¾ teaspoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a small pinch of ground cloves.
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