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