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Step 1:
Combine the graham cracker crumbs, sugar and melted butter. Pour into the prepared pan and press down. Refrigerate until filling is ready.
Step 2:
Mix together the cream cheese and powdered sugar. Once that is smooth, add the pumpkin puree and pumpkin pie spice.
Step 3:
Add whipped topping to the cheesecake filling gently and mix until everything is evenly incorporated.
Step 4:
Pour the pumpkin cheesecake mixture into graham cracker crust and smooth out into an even layer.
Step 5:
Refrigerate for at least 2 hours. To serve, lift the cheesecake out of the pan {using the parchment paper}. Cut into squares and top each square with a dollop of whipped topping.