Pumpkin cheesecake is one of my favorite recipes to bake during the fall season, but after just moving to a new apartment and having all of my baking supplies in boxes, it seemed like a daunting task to rummage through everything to find my pie pan.
Luckily I came across Coffee-Mate's new pumpkin spice flavored coffee creamer at the grocery store and I knew I had to try making a no-bake cheesecake with it. It is the perfect way to whip up an easy fall pie while I take forever to sort and unpack my kitchen.
Sans pie pan, I bought a ready-made graham cracker pie crust and whipped up the pumpkin cream cheese filling in no time. Let me tell you, this pie was sweet and creamy with just a subtle hint of spice and a yummy taste of pumpkin. I couldn't wait to share it with my new roommates and let them dive in spoon first!
2 packages of cream cheese
1/4 cup of granulated sugar
4 tablespoons of Coffee-Mate Sugar Free Pumpkin Spice coffee creamer
1 cup of canned pumpkin (I used Libby's)
1 tablespoon of cinnamon
1 tub of Cool Whip or any other whipping cream product. You will only use half in the recipe. Save the other half for topping.
1 pre-made graham cracker crust
Start by adding both packages of cream cheese to your mixing bowl. Add your sugar and beat with a hand mixer on a medium speed until smooth.
Add your canned pumpkin, half a tub of the Cool Whip (save the rest for topping) Coffee-Mate and cinnamon.
Pour the mixture into your pre-made crust and refrigerate for at least 1 hour before serving.
Serve cold with the rest of your Cool Whip on top or on the side.