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 c. crumbs)
3 T. butter or margarine, melted
1/4 c. sugar (optional) 
I don't add the sugar because I think the crackers are sweet enough.

"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
Process the graham crackers in a food processor & then add the butter and process a little longer. 
Press firmly in the bottom of a 9-inch spring pan or a 9-inch pie tin.
Bake for 10 minutes in pre heated oven.  Cool completely before filling.

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.

Serves 8

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