PUMPKIN SPICE CHEESECAKE WITH CRANBERRY-PECAN TOPPING

Pumpkin Spice Cheesecake with Cranberry-Pecan Topping image

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!

Provided by Laura Manos Emms

Categories Pumpkin Cheesecake

Time 4h15m

Yield 8

Number Of Ingredients 10

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Ingredients

1 cup pure pumpkin puree
½ (8 ounce) package cream cheese, softened
⅓ cup white sugar
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
1 tablespoon unsalted butter, melted

Steps:

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.
Stir graham cracker crumbs, dried cranberries, crushed pecans, and melted butter together for topping. Sprinkle on top of the pie.
Freeze until firm, about 4 hours. Remove from the freezer 20 minutes before serving.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 33 g, Cholesterol 19.2 mg, Fat 16 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 249.1 mg, Sugar 21.9 g