Double Layer Pumpkin Pie Cheesecake recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
1 (15 ounce) can pumpkin puree
1 cup milk
2 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Nutrition Info

421.2 calories
carbohydrate: 50.9 g
cholesterol: 33.4 mg
fat: 23.1 g
fiber: 2.1 g
protein: 5 g
saturatedFat: 13.9 g
servingSize: -
sodium: 696.3 mg
sugar: 37.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping, spread into crust.

  2. Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.

  3. Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator, top with remaining whipped topping before serving.

Recipe Yield

8 servings

Recipe Note

An incredible and easy double-layer pumpkin pie cheesecake. A recipe that is loved and adored even by people who are readily known at Thanksgiving and Christmas as hating pumpkin pie. This recipe will win everyone over and make a new family favorite!

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