1 cup graham cracker crumbs
1/2 cup granulated sugar, divided
1/4 cup butter or margarine, melted
1 (8 ounce) package cream cheese, room temperature
1 cup canned pumpkin
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 (8 ounce) container whipped topping, thawed, divided
In a small bowl, mix cracker crumbs, 1/4 cup of sugar, and butter. Press firmly onto the bottom of a 9" springform pan.*
In a large mixing bowl, beat cream cheese, pumpkin, sugar and pumpkin pie spice on medium speed until well blended. Gently stir in 2 1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Serve topped with remaining whipped topping.
*Instead of making your own pie crust, instead use a 6 ounce ready made graham pie crust.
Store leftover cheesecake in refrigerator.
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