No Bake Pumpkin Cheesecake

PHILADELPHIA No-Bake Pumpkin Cheesecake

1  pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened*
1 cup canned pumpkin
1/2 cup sugar*
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided *
1 ready-to-use graham cracker crumb crust (6 oz.)*

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended. Gently stir in 2-1/2 cups COOL WHIP.
Spoon into crust.
Refrigerate 3 hours or until firm.
Serve topped with remaining COOL WHIP.

* Healthy Alternatives - switch out these ingredients to reduce sugar + fat.

  • PHILADELPHIA Cream Cheese, try reduced fat.
  • 1/2 cup sugar, replace with 1/4 cup of Truvia
  • COOL WHIP, try reduced or fat free.
  • Graham cracker crust, try reduced fat ready made crust or make your own.



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