Description
A delicious and easy no bake pumpkin pie cheesecake that combines the flavors of pumpkin pie and cheesecake in a creamy dessert.
Ingredients
Scale
- 4 ounces cream cheese, softened
- ¼ cup white granulated sugar
- 8 ounces Cool Whip divided in half
- 1 10 inch pre-made graham cracker crust
- ¼ cup instant vanilla pudding mix (½ of a 3.4oz box)
- ½ cup milk
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon nutmeg
- ½ tablespoon cinnamon
Instructions
- Add cream cheese, sugar, and half of the Cool Whip in a bowl and blend well with a hand mixer.
- Fill your pre-made crust evenly with this mix.
- Mix pudding and milk and stir until thick.
- Add 1 cup canned pumpkin puree.
- Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
- Pour on top of the cheesecake layer.
- Top evenly with the remaining half of the Cool Whip and sprinkle with spices.
- Refrigerate for at least an hour before eating so pie has time to set completely.
Notes
- Make sure the cream cheese is softened for easier mixing.
- For a richer flavor, use homemade whipped cream instead of Cool Whip.
- Can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: No Bake Pumpkin Pie Cheesecake, Pumpkin Cheesecake, Easy Pumpkin Dessert