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Double Layer Pumpkin Pie Cheesecake
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Prep Time:
20 minutes
Total Time:
260 minutes
Irresistible double layer no-bake pumpkin cheesecake with cream cheese and pumpkin in a graham cracker crust.
Ingredients:
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon milk
  • 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
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
Instructions:
  • Whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth in a large bowl. Gently fold in half of the whipped topping, then spread the mixture into the crust.
  • Combine pumpkin puree, 1 cup of milk, pudding mix, cinnamon, ginger, and ground cloves in a bowl and whisk until smooth and thick. Spread mixture over the cream cheese layer.
  • Refrigerate until firm for about 4 hours. Just before serving, add the remaining whipped topping on top.

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