The easy Philadelphia No-Bake Pumpkin Cheesecake involves making a filling that consists of cream cheese, canned pumpkin, sugar and pumpkin pie spice and pouring it into a graham cracker crust. If you are looking for a baked cheesecake recipe, consider the Philadelphia 3-Step Double Layer Pumpkin Cheesecake.
Make the no-bake pumpkin cheesecake by using an electric mixer to beat 8 ounces of softened Philadelphia cream cheese, 1 cup canned pumpkin, 1/2 cup sugar and 1/2 teaspoon pumpkin pie spice on medium speed to create a smooth mixture. Fold in 2 1/2 cups thawed Cool Whip whipped topping. Fill a graham cracker crumb crust with the cream cheese mixture. Chill the pumpkin cheesecake in the refrigerator for three hours, or until it sets completely.
Make the baked pumpkin cheesecake by beating 16 ounces of softened Philadelphia cream cheese with 1/2 cup sugar and 1/2 teaspoon vanilla extract. Incorporate 2 eggs. Set aside 1 cup of the cream cheese batter, and mix it with 1/2 cup canned pumpkin, 1/2 teaspoon ground cinnamon, and a dash each of ground cloves and ground nutmeg. Fill a graham cracker crust with the plain cream cheese mixture before adding the pumpkin mixture. Bake the cheesecake at 325 degrees Fahrenheit for 40 minutes, or until the center is just mostly firm. Allow the pumpkin cheesecake to cool at room temperature before chilling it in the refrigerator.