No Bake Pumpkin Cheesecake

By cecelia26_

Ingredients

• 1 (8 oz) pkg light cream cheese, room temp
• 1 (15 oz) can of PUMKIN PIE FILLING
• 1 (8 oz) container Cool Whip
• 1 tsp cinnamon
• 1 prepared pie crust (I used a chocolate cake mix crust but graham cracker, oreo, gingersnap, or biscoff cookie crust would be great)
• whipped cream
• garnish – mini chocolate chips, crushed cookies, or cinnamon

Details

Servings 8
Adapted from realmomkitchen.com

Preparation

Step 1

1.In a medium bowl, beat cream cheese until fluffy.
2.Blend the pumpkin pie filling ⅓ at a time and mix with cream cheese until well blended. Then blend in the cinnamon.
3.Slowly fold in Cool Whip into the mixture until just combined
4.Pour mixture into into prepared pie crust. You may not need all of the filling.
5.Refrigerate for at least 2 hours before serving.
6.Top each slice with a dollop of whipped cream along with a garnish – a sprinkling of mini chocolate chips, crushed cookies or cinnamon.