1 graham cracker crust (home made or pre-packaged)
½ cup sugar
8 oz cream cheese
15 oz can of pumpkin puree
8 oz whipped topping
·Mix the sugar and cream cheese until smooth
·Add the pumpkin until blended
·Add the whipped topping and blend until smooth
·Pour mixture into a graham cracker crust
·Sprinkle lightly with cinnamon
·Refrigerate about 3 hours and serve!
***You can also make a Cherry Cheesecake by substituting 1 can cherry pie filling for the pumpkin***
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