A delightful twist on the classic pumpkin cheesecake, this recipe combines creamy textures with the warm flavors of pumpkin spice, perfect for any occasion.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the pureed pumpkin, granulated sugar, and pumpkin pie spice to the cream cheese and mix until well combined.
Taste the mixture and adjust the spice level to your preference.
Gently fold in the thawed whipped topping using a spatula until the mixture is light and fluffy.
Fold gently to maintain the airy texture of the filling.
Spoon the filling into the prepared graham cracker crust, spreading it evenly.
Use the back of a spoon to smooth the top for a neat finish.
Refrigerate the cheesecake for at least 3 hours or until set.
For best results, let it chill overnight to fully set.
Serve the cheesecake chilled, garnished with additional whipped topping or a sprinkle of pumpkin pie spice.
Add a drizzle of caramel sauce for an extra touch of sweetness.
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