Pumpkin Icebox Cheesecake

It seems as if the holidays are officially upon us. Thanksgiving is next week (already?), and I noticed today that Santa will be arriving at the mall on Saturday.

Ugh.

This year, I'll try to focus on the aspects I enjoy about the holidays...namely the food. And the booze.

Here is an easy, no-bake dessert that's perfectly acceptable for your upcoming holiday meals. It's quick to assemble & requires overnight refrigeration, so it's great for making the night before a dinner party or family gathering.

Pumpkin Icebox Cheesecake

16 ounces cream cheese, at room temperature

1/2 cup packed light brown sugar

1/2 cup sugar

15 ounces pure pumpkin puree (not pumpkin pie filling)

2 tablespoons heavy cream

1/8 teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

28 graham cracker sheets

2 cups pecans, toasted & roughly chopped

• Beat the cream cheese and the sugars until smooth. Add pumpkin, half-and-half, salt, spices, & vanilla and beat until smooth and fluffy. 
• Lay enough graham crackers in a 9x9 inch pan to cover the bottom (break to fit if necessary). Spread a quarter of pumpkin mixture over the crackers. Layer 3 more times, ending with the pumpkin mixture*. Sprinkle with the pecans.
• Cover & chill overnight before serving. 

*The more layers this has, the better it is. So, spread the pumpkin on as thinly as possible, while still covering the graham crackers completely.