I just love this time of year when I can add pumpkin to just about anything and it’s totally acceptable. Recently, I made this pumpkin spice cheesecake from Dan The Man’s and it was amazing! It’s the perfect dessert you can just throw together quickly because the cheesecake has only three ingredients. 

I used a five inch spring form pan to make this cheesecake. You could also use a pre-made graham cracker crust in a pie dish or add some graham cracker crust to the bottom of a cupcake liner and make individual cupcake sized cheesecakes. If you are hoping for a larger pie pan or several cupcake sized cheesecakes, I would recommend doubling the recipe.

P U M P K I N   S P I C E   C H E E S E C A K E

1 Packet Dan the Man’s Pumpkin Spice Cheesecake
8 oz Cream Cheese (softened)
8 oz Cool Whip (room temperature)

Crust:
1 graham cracker crust

Using a mixer, beat the cream cheese until smooth. Add in the spice packet and beat until well blended. Fold in the cool whip. Put cheesecake mixture in graham cracker crust. Refrigerate for at least an hour. 

I drizzled chocolate on top-because you really can never go wrong with some chocolate drizzle am I right?!