Homemade Pumpkin Cheesecake Delight Recipe

Introduction

This Homemade Pumpkin Cheesecake Delight is a no-bake, layered dessert that’s perfect for autumn gatherings or any time you crave a creamy pumpkin treat. With a crunchy graham cracker crust, rich cheesecake base, spiced pumpkin pudding, and fluffy whipped topping, it offers a variety of textures and flavors in every bite.

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 press firmly to form an even crust. Refrigerate for 15 minutes to set.
2. Step 2: Remove the crust from the fridge and spread the cheesecake filling evenly over the chilled crust to form a creamy base layer.
3. Step 3: In a medium bowl, whisk the instant vanilla pudding mix with milk until thickened. Fold in the pumpkin puree and pumpkin pie spice until smooth. Spread this pumpkin pudding mixture over the cheesecake layer carefully to maintain distinct layers.
4. Step 4: Spread the thawed whipped topping evenly over the pumpkin layer. Dust lightly with pumpkin pie spice for a festive finish. Chill the dessert in the refrigerator until ready to serve.

Tips & Variations

• For extra crunch, add chopped pecans or walnuts to the graham cracker crust before pressing it into the pan.
• Use canned pumpkin puree labeled “100% pumpkin” for the best flavor without added sugars or spices.
• Serve with a drizzle of caramel sauce or a sprinkle of cinnamon on top for added sweetness and warmth.

Storage

Store the pumpkin cheesecake in an airtight container in the refrigerator for up to 3 days. It tastes best served chilled, and if needed, let it sit at room temperature for 10-15 minutes before serving to enhance the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake a day ahead?

Yes, this dessert actually benefits from resting overnight in the refrigerator, allowing the flavors to meld and the layers to set perfectly.

Is it possible to use a different crust for this recipe?

Absolutely. You can substitute the graham cracker crust with a cookie crust such as gingersnap or digestive biscuits for a different flavor profile.

Homemade Pumpkin Cheesecake Delight Recipe

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★★★★★

4.8 from 645 reviews

This Homemade Pumpkin Cheesecake Delight is a luscious no-bake dessert featuring a crunchy graham cracker crust, a creamy cheesecake base, smooth pumpkin pudding layer infused with warm pumpkin pie spice, and a light whipped topping dusted with spice. Perfect for autumn gatherings or any time you crave a festive, easy-to-make treat.

• Author: Marco
• 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-Cook
• Cuisine: American

Ingredients

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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

1. Prepare and Chill the Graham Cracker Crust: Combine 2 cups crushed graham crackers with 1/2 cup melted butter directly in the bottom of a 9×13-inch baking dish. Mix gently until crumbs are evenly coated and resemble wet sand, then press firmly to form an even crust layer. Refrigerate for 15 minutes to set.
2. Layer Cheesecake Filling Over the Crust: Remove the chilled crust from the refrigerator. Spread the 24.3 oz container of Philly no-bake cheesecake filling evenly over the crust, smoothing the surface to create a creamy base layer.
3. Prepare the Pumpkin Pudding Layer: In a medium bowl, whisk the 3.5 oz instant vanilla pudding mix with 1 1/2 cups milk until thickened. Gently fold in 1 cup canned pumpkin puree and 1 tsp pumpkin pie spice until smooth. Carefully spread this pumpkin mixture over the cheesecake filling to form a distinct layer.
4. Top with Whipped Topping and Chill: Spread 8 oz thawed whipped topping evenly over the pumpkin layer using a spatula. Dust lightly with pumpkin pie spice for decoration. Refrigerate the assembled dessert until chilled and set, serving cold for best texture.

Notes

• Use a 9×13-inch dish to achieve the proper layer proportions.
• Refrigerate for at least 2 hours before serving for optimal texture and flavor melding.
• You can substitute pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves.
• For a firmer crust, double bake the crust at 350°F for 8 minutes before chilling, though this is optional.
• This dessert is best consumed within 3 days when stored refrigerated.

Keywords: pumpkin cheesecake, no-bake cheesecake, pumpkin dessert, easy fall desserts, graham cracker crust, whipped topping pumpkin dessert