Recipe(tried): No Bake Pumpkin Cheesecake (using Cool Whip)

NO BAKE PUMPKIN CHEESECAKE

FOR THE GRAHAM CRACKER CRUST:
1 1/4 cups crushed graham crackers
1/4 cup granulated sugar
6 Tbsp butter, softened

FOR THE PUMPKIN CHEESECAKE FILLING:
1 (8 oz) pkg cream cheese, MUST be room temperature
1 cup canned Libby's Pumpkin Pie Filling (not solid pack)
1/4 cup white granulated sugar
2 cups regular Cool Whip, thawed (plus additional for serving)

Mix the ingredients for the crust together well and press into bottom and sides of a 9-inch pie pan.

Mix cream cheese, pumpkin and sugar together until smooth.

Fold the Cool Whip into the pumpkin mixture until well incorporated. Spoon into prepare graham cracker crust and spread to fill.

Refrigerate at least 2 hours prior to serving.

Serve with additional whipped topping.
Pumpkin Cheesecake Recipes