Quick Pumpkin Cheesecake
- 1 cup pumpkin
- 1 block reduced fat cream cheese
- 1 small container Cool Whip
- 1 graham cracker pie crust
- ¼ cup sugar
- ¼ tsp cinnamon
- Let the cream cheese and Cool Whip soften on the counter for about 10 mins.
- Blend ingredients in a mixer for 2-3 minutes.
- Spoon into the pie crust and chill in the refrigerator for about 20 minutes (you can chill it longer).
- After serving, store it in the refrigerator.
Recipe by Family Fun Journal at https://www.familyfunjournal.com/quick-pumpkin-cheesecake/
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