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No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

Adapted from Kraft

No-Bake Pumpkin Cheesecake

Ingredients

  1. For the crumble:
    9-10 graham crackers
    4 tablespoons butter, melted
    2 tablespoons sugar
    2 tablespoons brown sugar
  1. For the filling:
    8 ounces cream cheese, softened
    1 can pumpkin
    1/2 cup sugar
    1 teaspoon pumpkin pie spice
    1 teaspoon nutmeg
    1 8-ounce tub cool whip whipped topping, thawed
  1. For the garnish:
    1 cup whipped topping
    Pinch nutmeg

Directions

  1. Place graham crackers in a food processor and pulse into fine crumbs. Add melted butter, sugar, and brown sugar, and continue pulsing until combined. Divide crumble evenly between 8 cups and set aside.
  2. In a large mixing bowl, use a hand mixer to beat together cream cheese, pumpkin, sugar, pumpkin pie spice, and nutmeg. Gently fold in 2 1/2 cups of whipped topping and place mixture into a piping bag fitted with a star tip.
  3. Pipe pumpkin mixture into the cups and refrigerate for at least 3 hours or until the mixture is firm.
  4. Garnish with remaining whipped topping and another sprinkle of nutmeg.
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