Pumpkin Cheesecake with Graham Cracker Crust

16oz whipped cream cheese, at room temp.

1 14oz can of pumpkin (not pie filling)

3/4 cup sugar

1 teaspoon vanilla extract

½ teaspoon pumpkin spice (or cinnamon)

Pinch of salt

1 8oz carton cool whip, thawed and divided

1 9 inch graham cracker crust (recipe below)

Mix 8oz of cream cheese and about half of the pumpkin until smooth. Add remaining pumpkin, sugar, vanilla, pumpkin spice and salt and mix well.

Combine the remainder of cream cheese and 1/3 of cool whip. Fold into of mixture until evenly combined then spoon mixture into pie crust. (There may be a little left.)

Chill for 4 hours or until set. Serve with remaining cool whip. Garnish with pumpkin spice if desired.

9 graham crackers

¼ cup brown sugar

7-8 Tbs butter (melted)

Crush graham crackers until powder fine and add the brown sugar, mix. Stir the butter in a little bit at a time, making sure the graham cracker mixture is moist.

Press crust to the bottom and sides of the pie pan and let sit in the fridge for about 20-30 minutes. (Helps keep it from crumbling while putting the cheesecake filling in.)