Today is National Pumpkin Cheesecake Day and this is my easy peasy "No Bake Pumpkin Cheesecake"! Nothing tastes more like Fall and reminds you of the upcoming holidays than anything pumpkin! I love cheesecake and I love pumpkin so I knew this one would be so good! I love the easy part also. Here is what you will need:
1 (9 oz.) prepared graham cracker crust (the one that says two extra servings on it)
2 (8 oz) blocks of cream cheese (softened to room temperature)
1 (14 oz.) can of sweetened condensed milk (like Eagle Brand)
1 cup canned pumpkin (not pumpkin pie mix)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
With an electric mixer, beat the cream cheese until fluffy and smooth. Beat in the sweetened condensed milk until smooth. Add the pumpkin, vanilla, cinnamon, and pumpkin pie spice and beat until completely smooth. Pour into the pie shell. This will not fit into a regular 6 oz. crust. Cover and place in the refrigerator overnight to set. If you are in a hurry, you can put it in the freezer for about 3 hours to set up sooner. Remove from freezer about 20 -30 minutes before serving!
Garnish with whipped cream and serve! It's delish and could it be any easier?