|8 oz Cream Cheese
1 cup canned pumpkin
½ cup sugar
½ teaspoon pumpkin pie spice
8 oz cool whip
8 whole graham crackers (about 1 1/4
"When I make this, I double the cheesecake
ingredients and it makes a beautifully high cheesecake that fits completely
inside a 9-inch spring pan."
Preheat oven to 350 degrees F
Mix cream cheese, pumpkin, sugar, pumpkin pie spice with electric mixer on medium speed until smooth. Fold in cool whip. Spoon into crust and refrigerate 3 hours or until set.