This is not a copy of the Olive Garden pumpkin cheesecake, but it is a delicious, very easy to make, no bake pumpkin cheesecake. We make this every Thanksgiving.

NO BAKE PUMPKIN CHEESECAKE

Use canned pumpkin pie mix that comes prepared with spices and sugar (such as Libby's Easy Pumpkin Pie Mix). Don't use plain 100% canned pumpkin for this recipe.

1 (8 ounce) cream cheese, room temperature
1 cup canned pumpkin pie mix (such as Libby's Easy Pumpkin Pie Mix) , don't use plain 100% canned pumpkin
1/4 cup granulated sugar
2 cups Cool Whip, plus
1 cup Cool Whip, more for topping
1 (9 inch) graham cracker pie crust

Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.

Beat with electric mixer until smooth.

Fold Cool Whip into the pumpkin mixture until well incorporated.

Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.

Refrigerate at least 2-hours prior to serving.

Serve slices topped with 2 tablespoons of Cool Whip Topping.