Pumpkin Spice Cheesecake with Cranberry-Pecan Topping

Fast, easy and delicious! This is a great make-ahead dessert that doesn't take up oven or fridge space! A different light twist on pumpkin pie or pumpkin cheesecake. The cranberry-nut topping adds a beautiful presentation and tastes yummy!

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 286 Calories

Ingredients

• ⅓ cup white sugar
• ½ (8 ounce) package cream cheese, softened
• 1 tablespoon unsalted butter, melted
• 1 cup pure pumpkin puree
• ½ teaspoon pumpkin pie spice, or more to taste
• 2 cups frozen whipped topping (such as Cool Whip®), thawed
• 1 (8 inch) graham cracker pie crust
• 3 tablespoons graham cracker crumbs
• 3 tablespoons sweetened dried cranberries (such as Ocean Spray® Craisins®)
• 2 tablespoons crushed pecans

Recipe Instructions

Step 1

Mix pumpkin, cream cheese, sugar, and pumpkin pie spice in a large bowl by hand. Fold in whipped topping until combined. Pour into graham cracker crust.

Step 2

Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.

Step 3

Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.