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Jen’s Pumpkin Spice Cheesecake

Jen Jacobs

I love Thanksgiving. I am also a big fan of pumpkin pie. My sister on the other hand loves the pumpkin flavor, but doesn’t like pumpkin pie because she says it’s, “too wet.” If you like the taste of pumpkin, but aren’t a fan of soggy treats, here’s a great option for you and it takes about ten minutes to throw together. 

1 Graham cracker crust (I just use the pre-made kind)

1 80z block of softened cream cheese

1 3.2oz box of pumpkin spice Jell-O Pudding

1 8oz tub of Cool Whip

Milk

Nutmeg

Place cream cheese into a mixing bowl and beat until smooth. Add pudding slowly and beat some more until smooth. The mixture will be dry so slowly add milk until it’s creamy. Add a couple of dollops of Cool Whip to add fluffiness. Beat until it’s completely mixed in. Spoon mixture into graham cracker crust and smooth out the top. Refrigerate for at least one hour before serving.

Slice and serve topped with Cool Whip and a dash of nutmeg.

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