Homemade Pumpkin Cheesecake Delight Recipe

Introduction

This Homemade Pumpkin Cheesecake Delight is a creamy and festive dessert perfect for the fall season. Layers of graham cracker crust, no-bake cheesecake filling, and spiced pumpkin pudding make it rich yet easy to prepare. It’s a wonderfully simple way to celebrate pumpkin flavors with a smooth, luscious texture.

Ingredients

• 2 cups crushed graham crackers
• 1/2 cup melted butter
• 1 container (24.3 oz) Philly no-bake cheesecake filling
• 1 cup canned pumpkin puree
• 1 packet (3.5 oz) instant vanilla pudding
• 1 1/2 cups milk
• 1 tsp pumpkin pie spice
• 1 container (8 oz) thawed whipped topping
• Pumpkin pie spice, for dusting

Instructions

1. Step 1: Combine the crushed graham crackers and melted butter in the bottom of a 9×13-inch baking dish. Mix gently until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of the dish to form an even crust layer. Refrigerate for 15 minutes to set.
2. Step 2: Remove the crust from the refrigerator. Carefully spread the no-bake cheesecake filling evenly over the chilled crust, smoothing it out to create a creamy base layer.
3. Step 3: In a medium bowl, whisk together the instant vanilla pudding mix and milk until the pudding thickens. Fold in the canned pumpkin puree and pumpkin pie spice gently until well combined. Spread this pumpkin pudding mixture over the cheesecake layer to create distinct layers.
4. Step 4: Spread the thawed whipped topping evenly over the pumpkin pudding layer using a spatula. Dust lightly with pumpkin pie spice for a festive touch. Chill the dessert in the refrigerator until ready to serve.

Tips & Variations

• For extra crunch, sprinkle chopped toasted pecans between the cheesecake and pumpkin layers.
• Use a store-bought or homemade graham cracker crust to speed up preparation.
• Try adding a teaspoon of vanilla extract to the pumpkin pudding mixture for enhanced flavor.
• For a dairy-free version, substitute the cream cheese filling and whipped topping with plant-based alternatives.

Storage

Store the pumpkin cheesecake delight covered in the refrigerator for up to 3 days. It tastes best when chilled and should be served cold. Refrain from freezing, as the texture of the layers may change upon thawing. If needed, let it sit at room temperature for 10-15 minutes before serving for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin needs to be cooked and pureed before use. For this recipe, canned pumpkin puree is best because it has the proper moisture content and smooth texture that works well with the pudding mixture.

Do I need to bake this cheesecake?

No baking is required. This recipe uses no-bake cheesecake filling and instant pudding, making it a quick and easy dessert perfect for when you want a hassle-free treat.

Homemade Pumpkin Cheesecake Delight Recipe

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4.8 from 78 reviews

This Homemade Pumpkin Cheesecake Delight is a no-bake layered dessert perfect for fall. Featuring a crunchy graham cracker crust, creamy no-bake cheesecake filling, a smooth pumpkin pudding layer spiced with pumpkin pie spice, and topped with fluffy whipped topping, this dish is easy to assemble and perfect for serving chilled. It offers rich pumpkin flavor combined with classic cheesecake creaminess, making it a festive treat for any occasion.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours (includes chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 cups crushed graham crackers
• 1/2 cup melted butter

Cheesecake Layer

• 1 container (24.3 oz) Philly no-bake cheesecake filling

Pumpkin Pudding Layer

• 1 packet (3.5 oz) instant vanilla pudding mix
• 1 1/2 cups milk
• 1 cup canned pumpkin puree
• 1 tsp pumpkin pie spice

Topping

• 1 container (8 oz) thawed whipped topping
• Pumpkin pie spice, for dusting

Instructions

1. Prepare and Chill the Graham Cracker Crust: Combine 2 cups crushed graham crackers with 1/2 cup melted butter in a 9×13-inch baking dish. Mix until crumbs are evenly coated and resemble wet sand, then press firmly into the bottom to form an even crust layer. Refrigerate for 15 minutes to set.
2. Layer Cheesecake Filling Over the Crust: Remove the crust from the refrigerator and spread the entire container (24.3 oz) of Philly no-bake cheesecake filling over the crust. Smooth into an even layer to create the creamy base layer.
3. Prepare the Pumpkin Pudding Layer: In a medium bowl, whisk together the instant vanilla pudding mix and 1 1/2 cups milk until the pudding thickens. Gently fold in 1 cup pumpkin puree and 1 tsp pumpkin pie spice until fully combined, keeping the mixture light and airy. Spread this pumpkin pudding over the cheesecake layer evenly.
4. Top with Whipped Topping and Chill: Spread the thawed whipped topping (8 oz) over the pumpkin layer, smoothing it evenly with a spatula. Lightly dust the top with pumpkin pie spice for garnish. Finally, chill the assembled dessert in the refrigerator until ready to serve.

Notes

• Use a 9×13-inch dish for best layering and portion size.
• Folding the pumpkin puree into the pudding layer helps maintain a light texture.
• Chilling the crust before adding layers helps keep the dessert firm and layered cleanly.
• For a stronger pumpkin spice flavor, sprinkle additional pumpkin pie spice on top before serving.
• This dessert is best served chilled and within 2-3 days of preparation.

Keywords: pumpkin cheesecake, no-bake dessert, pumpkin pudding, graham cracker crust, fall dessert, layered dessert