Name: Pumpkin Spice Cheesecake with Cranberry-Pecan Topping
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Pure pumpkin puree - 1 cup; Cream cheese, softened - ½ (8 ounce) package; White sugar - ⅓ cup; Pumpkin pie spice, or more to taste - ½ teaspoon; Frozen whipped topping (such as Cool Whip®), thawed - 2 cups; Graham cracker pie crust - 1 (8 inch); Graham cracker crumbs - 3 tablespoons; Sweetened dried cranberries (such as Ocean Spray® Craisins®) - 3 tablespoons; Crushed pecans - 2 tablespoons; Unsalted butter, melted - 1 tablespoon

Ingredients for - Pumpkin Spice Cheesecake with Cranberry-Pecan Topping

1. Pure pumpkin puree 1 cup

2. Cream cheese, softened ½ (8 ounce) package

3. White sugar ⅓ cup

4. Pumpkin pie spice, or more to taste ½ teaspoon

5. Frozen whipped topping (such as Cool Whip®), thawed 2 cups

6. Graham cracker pie crust 1 (8 inch)

7. Graham cracker crumbs 3 tablespoons

8. Sweetened dried cranberries (such as Ocean Spray® Craisins®) 3 tablespoons

9. Crushed pecans 2 tablespoons

10. Unsalted butter, melted 1 tablespoon

How to cook deliciously - Pumpkin Spice Cheesecake with Cranberry-Pecan Topping

1 . Stage

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.

2 . Stage

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

3 . Stage

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