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Cream together softened cream cheese and sugar in a medium bowl.
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Add in pumpkin puree and pumpkin pie spice until thoroughly combined.
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Fold 2 1/2 cups whipped topping into pumpkin cream cheese mixture and refrigerate.
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When ready to serve, stir together graham cracker crumbs with melted butter.
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Layer pumpkin cheesecake and graham cracker crumbs and top with remaining whipped topping.