I don’ know about you, but something about this week flipped a switch and it is now FALL. Last week… not so much. This week… ALL THINGS FALL, ALL THE TIME!
It might have to do with the fact the weather here in San Diego started to “cool down.” And by cool down, I mean its not in the 90’s. 🙂 I know, poor us right? Okay, not really, but it feels like FALL. YAY! Nothing screams FALL as much as Pumpkin right? Well well with all the rage of Pumpkin Spice Lattes at the Bucks, I thought, why not make that into a fun filled desert. Then of course it was still 80 degrees in the house and so I opted for a no bake option and viola
No Bake Pumpkin Spice Cheesecake
Its so easy, you’ll want to make it every week till the end of the year. Here’s how we did it.
Ingredients:
- 1 – 8oz. Package Cream Cheese
- 1 Cup Pumpkin
- 1 Can 15oz. Sweetened Condensed Milk
- 1 Teaspoon Vanilla
- 1 Tablespoon Pumpkin Pie Spice
- Whipped Cream Topping
- Graham Cracker Crumbs Topping
Directions:
Beat, on medium to high speed, together the Cream Cheese, Pumpkin, Condensed Milk, Vanilla and Pumpkin Spice till light and creamy. You may need to scrape the sides a few times to ensure it is fully mixed.
Layer along with whipped cream and graham cracker and then chill for 2 hours before serving.
