No Bake Pumpkin Cheesecake Pie
Pumpkin pie or cheesecake?! This dessert is both! A no bake dessert that is perfect for Thanksgiving.
Servings: 16 -16 servings
Calories: 224kcal
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 2 tablespoon sugar
- 6 tablespoon melted butter
Cinnamon Cheesecake Layer
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 tablespoon cinnamon
- 2 8 ounce containers Cool Whip divided use
Pumpkin Pie Layer
- 1 package instant vanilla pudding
- 1 cup milk
- 2 teaspoon pumpkin pie spice
- 14 ounce can pumpkin puree
Instructions
Crust
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter.
- Press into a 9" springform pan. Set aside.
Cheesecake Layer
- In a bowl with electric mixer, beat together the softened cream cheese, sugar, cinnamon until well combined. Stir in 1.5 containers of the Cool Whip. Note: the remaining ½ container of Cool Whip will be for the topping.
- Spread layer onto crust for the bottom layer.
Pumpkin Pie Layer
- In another bowl, mix together the vanilla pudding mix and milk. Then stir in the pumpkin pie spice and pumpkin and mix until well combined.
- Spread this on top of the cheesecake layer.
- Top with remaining Cool Whip and then sprinkle with some extra cinnamon.
- Refrigerate for at least 2 hours, ideally 4-8 hours.
- To serve, remove the springform outer edge, slice, and enjoy!
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 176mg | Potassium: 147mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4259IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg