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Pumpkin Cheesecake

Pumpkin Cheesecake Bliss: Your No-Bake Fall Favorite

Discover the joy of Pumpkin Cheesecake in this easy, no-bake recipe perfect for fall gatherings.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Crushed into fine crumbs
  • 1/2 cup Melted Butter
For the Filling
  • 1 can Plain Canned Pumpkin Puree Ensure it's 100% pure
  • 1 package Instant Vanilla Pudding Mix
  • 2 cups Milk Whole or 2% milk preferred
  • 1 container Whipped Topping Thawed and cold
  • 1 teaspoon Pumpkin Pie Spice Can substitute with cinnamon

Equipment

  • Food processor
  • Mixing bowl
  • Spatula
  • 9×13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Crush the graham crackers into fine crumbs and combine with melted butter. Press firmly into a 9x13-inch baking dish. Refrigerate for 15 minutes.
  2. Whisk together instant vanilla pudding mix and milk until smooth and thickened, about 2 minutes. Fold in pumpkin puree and pumpkin pie spice.
  3. Spread the cheesecake filling over the crust. Pour the pumpkin mixture on top, smoothing it out.
  4. Fold thawed whipped topping into the pumpkin layer gently. Dust with extra pumpkin pie spice. Cover and chill for at least 4 hours or overnight.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

For best results, serve after cheesecake has chilled overnight to enhance flavors and texture.

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