Homemade Pumpkin Cheesecake Delight Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
