Easy Pumpkin Cheesecake

1 (10 1/2 or 12 1/8 oz.) pkg. no-bake cheesecake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
3/4 c. milk
3/4 c. canned pumpkin
1/2 tsp. vanilla
whipped cream
ground cinnamon

Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9-inch pie plate. Chill in freezer while preparing pie filling. In small mixer bowl, combine cheesecake filling mix, the teaspoon cinnamon, nutmeg and cloves. Add milk, pumpkin and vanilla. Beat at low speed of electric mixer until blended; beat 3 minutes at medium speed. Pour mixture into crust. Chill at least 1 hour. Garnish with whipped cream and additional cinnamon, if desired. Let stand 5 minutes before serving.

Return to recipes