Pumpkin Cheesecake

It’s that time of year when pumpkin-anything is in full force. From pumpkin spice lattes to pumpkin bars to pumpkin pie. I found this no-bake recipe and knew I had to share it with you.

Ingredients:

• 2 (8 ounce) packages Cream Cheese, softened
• 3/4 cup Sugar
• 1 (15 ounce) can Pumpkin
• 1 teaspoon ground Cinnamon
• 1/2 teaspoon ground Nutmeg
• 1/2 teaspoon ground Ginger
• 1/4 teaspoon ground Cloves
• 1/2 teaspoon Vanilla
• 1/2 cup Pecans, chopped (optional)
• 1 (9-inch) prepared Graham Cracker Crust or Chocolate Crust

Directions:

1. Beat cream cheese and sugar together in a large bowl until creamy and smooth.
2. Mix in pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla. Beat until smooth.
3. Fold in half of the pecans. (optional)
4. Spread mixture into crust.
5. Sprinkle remaining pecans over pumpkin mixture. (I only sprinkled half of the pie.)
6. Cover pie with plastic wrap and refrigerate at least 4 hours before serving.

Hope you enjoy this no-bake pie as much as I do.