1 24oz. tub of Ready to Eat Philadelphia Cream Cheese
1/2cuppumpkin pureeadd more pumpkin if you wish
1teaspoonpumpkin pie spice
1cupor 8 oz whipped toppingCool Whip
2cupsor 16 oz whipped ToppingCool Whip
Spray a 9-inch springform pan with non-stick spray.
Crush Oreos and mix with melted butter until completely combined and press firmly into springform pan.
Transfer to the refrigerator to chill while you make the cheesecake.
Pumpkin Cheesecake Filling
In a large bowl whip cream cheese filling, pumpkin, vanilla, cinnamon, and pumpkin pie spice for a few minutes until fluffy.
Fold in whipped topping and pour onto the Oreo crust.
Add whipped topping and sprinkle crushed cookies around the edge of the cheesecake.
Refrigerate 3-4 hours.
Make your own fresh whipped cream with 1 & 1/2 cups of whipping cream until you get stiff peaks and add 1/2 to 1 cup confectioners sugar for consistency and taste, then divide in half for the filling and topping.Here's an alternative recipe if you don't want to use the ready made cream cheese filling: 8 ounce regular or low fat cream cheese, softened ¼ cup sugar ¼ cup light brown sugar 1 cup pumpkin puree 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon pumpkin spice 8 oz. whipped topping