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.