Preheat oven to 350
1 & 3/4 cup graham cracker crumbs
1/4 cup sugar
1 stick butter
Melt the butter and mix the three ingredients, press in a 9 x 13 cake pan, bottom and sides
8 oz. cream cheese (softened)
2 beaten eggs
1/4 cup of sugar
Mix the three ingredients with electric mixer until smooth and pour onto the crust. Even it out and bake for 18 - 20 minutes. Allow to cool for at least 10 minutes.
2 small boxes of vanilla instant pudding
3/4 cup milk
1 can cooked pumpkin
1 tsp. cinnamon
1 medium container of Cool Whip (feel free to to make your own whipped cream - I do)
Mix the milk and pudding. Add and mix the pumpkin and cinnamon, then "fold" in 1/2 of the Cool Whip. Pour onto the cheesecake mixture and even out. Top with the remainder of the Cool Whip and even out. Optional - sprinkle graham cracker crumbs and/or cinnamon on top of chiffon. Refrigerate.
I can't stand pumpkin pie and this is a great alternative. Enjoy!