Homemade Pumpkin Cheesecake Delight Recipe
This Homemade Pumpkin Cheesecake Delight is a no-bake, layered dessert perfect for fall gatherings. Combining a buttery graham cracker crust with creamy no-bake cheesecake filling, spiced pumpkin pudding, and fluffy whipped topping, it offers a light, airy texture with classic autumn flavors. Easy to prepare and chill, this pumpkin cheesecake is a crowd-pleasing treat that requires no oven and showcases the best of pumpkin spice season.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
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
- 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 of crushed graham crackers and 1/2 cup melted butter directly 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 for an even crust layer. Refrigerate for 15 minutes to set.
- Layer Cheesecake Filling Over the Crust: Remove the crust from the refrigerator. Spread the entire container of 24.3 oz Philly no-bake cheesecake filling evenly over the chilled crust, smoothing the surface to form a creamy base layer.
- Prepare the Pumpkin Pudding Layer: In a medium bowl, whisk together 1 packet (3.5 oz) instant vanilla pudding mix and 1 1/2 cups milk until thickened. Gently fold in 1 cup canned pumpkin puree and 1 teaspoon pumpkin pie spice until smooth. Spread the pumpkin pudding mixture evenly over the cheesecake layer, creating a distinct second layer.
- Top with Whipped Topping and Chill: Spread 8 oz of thawed whipped topping evenly over the pumpkin pudding layer. Lightly dust the top with pumpkin pie spice for decoration. Refrigerate the entire dessert until chilled and set, serving cold for best texture.
Notes
- Make sure to chill the crust before adding the filling to ensure a firm base.
- Fold pumpkin puree gently into the pudding to keep the mixture light and airy.
- This dessert is best served chilled and can be made a day ahead to allow flavors to meld.
- Use chilled ingredients where possible for optimal texture and ease of layering.
- If unavailable, regular vanilla pudding mix can be substituted but instant pudding is preferred for quick thickening.
Keywords: pumpkin cheesecake, no bake dessert, pumpkin pie spice, layered dessert, fall dessert, easy pumpkin recipe, graham cracker crust
