This recipe is so easy and delicious I'm going to just jump into the recipe! Not to mention its much lighter then the original baked cheesecake, and perfect for the holidays.
Ingredients
For the filling 1 cup of pumpkin 8 oz of room temperature cream cheese 1 16 oz coolwhip room temperature 1 tsp of pumpkin spice 1 tsp vanilla extract 1/4 tsp of cinnamon 1/2 cup of white sugar Crust 1 sleeve and 3 whole graham crackers (to be exact) 1/3 cup of pecans 1/4 cup of brown sugar 7 tbsp melted salted butter Whipcream and caramel for topping (optional). Directions In a food processor place pecans, sugar, and crackers and pulse till grinded. Then slowly add melted butter. And mix. Add the crust in a 9 inch springform pan. And let it set in the fridge for 15 min. For the filling cream sugar and cream cheese together, then add pumpkin, vanilla, and spices. Mix well then fold in your cook whip, make sure to do it gently so the mixture stays fluffy. Then pour the mixture in crust and refrigerate 4-6 hrs. Add toppings and enjoy! Don't forget to follow Rayassweetmoments on Instagram, Facebook, and Pinterest.
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