Two-Layer Pumpkin Cheesecake
4 hours or overnight chill. 3 ingredients
Ingredients
- 1 package no-bake cheesecake mix
- 1/2 tsp. ground cinnamon
- 1/2 c. canned pumpkin pie filling
Directions
- Prepare the graham cracker crust, adding the cinnamon to the crumb mixture.
- Press into a 9" pie plate.
- Prepare the cheesecake filling.
- Spread two thirds of the filling onto the pie crust in an even layer.
- Add the pumpkin pie filling to the remaining mixture and beat until smooth; spread over the plain layer.
- Refrigerate until firm, about 4 hours or overnight.
Notes
Checkmark beside it in the margin. Uses the crust and filling directions from the no-bake cheesecake package.