Homemade Pumpkin Cheesecake Delight Recipe
Enjoy a creamy and festive Homemade Pumpkin Cheesecake Delight featuring a buttery graham cracker crust, a smooth no-bake cheesecake layer, a spiced pumpkin pudding topping, and a light whipped cream finish dusted with pumpkin pie spice. This no-bake dessert is perfect for fall gatherings and easy to prepare ahead of time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the crust:
- 2 cups crushed graham crackers
- 1/2 cup melted butter
For the pumpkin filling:
- 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
For the 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 and 1/2 cup 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 firmly into the bottom to create an even crust layer. Refrigerate for 15 minutes to set.
- Layer Cheesecake Filling Over the Crust: Remove the chilled crust from the refrigerator. Spread the 24.3 oz container of no-bake cheesecake filling evenly over the crust, smoothing it out to form a creamy base layer.
- Prepare the Pumpkin Pudding Layer: In a medium bowl, whisk together 3.5 oz instant vanilla pudding mix and 1 1/2 cups milk until thickened. Fold in 1 cup canned pumpkin puree and 1 tsp pumpkin pie spice gently until smooth. Spread this pumpkin pudding mixture carefully over the cheesecake layer in the baking dish, maintaining distinct layers.
- Top with Whipped Topping and Chill: Spread 8 oz thawed whipped topping evenly over the pumpkin layer using a spatula. Lightly dust the top with pumpkin pie spice for a festive touch. Refrigerate the entire dessert until ready to serve. Serve chilled for the best creamy texture.
Notes
- For best results, chill the dessert for at least 2 hours before serving to allow the layers to set properly.
- You can substitute the canned pumpkin puree with fresh pumpkin puree if preferred.
- This dessert can be stored covered in the refrigerator for up to 3 days.
- Use gluten-free graham crackers to make this recipe gluten-free.
- Lightly dusting with extra pumpkin pie spice enhances the aroma and presentation.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pumpkin cheesecake, no-bake dessert, pumpkin pie spice, graham cracker crust, fall dessert, creamy pumpkin pudding
