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Homemade Pumpkin Cheesecake Delight

Homemade Pumpkin Cheesecake Delight for Effortless Fall Indulgence

Indulge in this Homemade Pumpkin Cheesecake Delight, a creamy no-bake dessert that captures the essence of fall flavors.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Or ginger snap cookies for added spice.
  • 1/2 cup Butter Melted.
For the Cheesecake Filling
  • 1 can Plain Canned Pumpkin Puree Use '100% pure pumpkin'.
  • 1 package Instant Vanilla Pudding Mix
  • 1 cup Milk To prepare the pudding.
  • 2 teaspoons Pumpkin Pie Spice For seasoning.
For the Topping
  • 1 container Whipped Topping Thawed but cold.

Equipment

  • Mixing bowl
  • 9x13-inch baking dish
  • Whisk
  • Spatula

Method
 

Preparation Steps
  1. In a mixing bowl, combine crushed graham crackers and melted butter until evenly moistened. Press into a 9x13-inch baking dish. Refrigerate for 15 minutes.
  2. In a separate large bowl, whisk together the instant vanilla pudding mix and milk for about 2 minutes until thickened. Fold in the pumpkin puree and pumpkin pie spice.
  3. Spread the pumpkin cheesecake mixture evenly over the chilled crust.
  4. Spread the thawed whipped topping over the pumpkin layer and dust with pumpkin pie spice.
  5. Chill for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed chilled with a dollop of whipped topping and a sprinkle of pumpkin pie spice. Can store in the refrigerator for up to 3 days or freeze for 1 month.

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