Pumpkin Cheesecake Delight Dessert (Print Version)
Creamy layers of pumpkin and cheesecake on a graham crust, finished with spiced whipped topping.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Cheesecake-Pudding Filling
03 -
24.3 ounces no-bake cheesecake filling
04 -
1 cup canned pumpkin puree
05 -
1 packet (3.5 ounces) instant vanilla pudding mix
06 -
1 1/2 cups whole milk
07 -
1 teaspoon pumpkin pie spice
→ Topping
08 -
8 ounces whipped topping, thawed
09 -
Pumpkin pie spice, for dusting
# Steps:
01 -
Combine graham cracker crumbs and melted butter in a 9×13-inch baking dish. Press mixture evenly along the base to form a compact layer. Refrigerate for 15 minutes until set.
02 -
Once the crust is firm, evenly spread the cheesecake filling over the chilled graham base.
03 -
In a mixing bowl, whisk instant vanilla pudding mix with milk until thickened. Fold in canned pumpkin puree and pumpkin pie spice until the mixture is fully combined and smooth. Spread this pumpkin pudding over the cheesecake filling.
04 -
Smooth the thawed whipped topping across the surface of the pumpkin pudding layer. Lightly dust with pumpkin pie spice for garnish.
05 -
Refrigerate the dessert until completely set, for at least several hours or preferably overnight. Serve well chilled.
# Notes:
01 -
For cleaner slices, refrigerate overnight and use a sharp knife wiped between cuts.