Pumpkin Spice Cheesecake

Experience the rich, creamy goodness of our Pumpkin Spice Cheesecake Delight, a vegetarian treat that combines the classic flavors of pumpkin pie with a luscious cheesecake twist. This American dessert is perfect for holiday gatherings and is gluten and dairy-free, making it suitable for those with specific dietary needs.

With its smooth texture and warm spices like cinnamon and ginger, this cheesecake is versatile enough to be served as a festive centerpiece or a comforting after-dinner dessert. Packed with nutrients from pumpkin puree, it’s a guilt-free way to satisfy your sweet tooth.

Easily accessible through EasyChef Pro, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Get ready to impress your family and friends with this Pumpkin Spice Cheesecake Delight—perfect for your next meal prep!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 260 minutes

Overview

This Double Layer Pumpkin Pie Cheesecake is a delightful twist on the classic pumpkin pie, perfect for Thanksgiving and Christmas. It's easy to make and sure to become a family favorite, even for those who typically shy away from pumpkin pie.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Ingredients

• 1 - 8 Ounces (oz) package cream cheese, packaged
• 1 - Tablespoon (tbsp) milk
• 1 - Tablespoon (tbsp) white sugar
• 1 - 8 Ounces (oz) container whipped topping, divided
• 1 - 6 Ounces (oz) graham cracker crust
• 1 - 15 Ounces (oz) can pumpkin puree
• 1 - Cup milk
• 2 - 3.4 Ounces (oz) packages instant vanilla pudding mix
• 1 - Teaspoon (tsp) cinnamon, ground
• 0.5 - Teaspoon (tsp) ginger, ground
• 0.25 - Teaspoon (tsp) cloves, ground

Steps

1. In a large bowl, beat the cream cheese, 1 tablespoon of milk, and sugar together with a whisk until well blended. Stir in half of the whipped topping and spread the mixture into the graham cracker crust.
2. In another bowl, whisk together the pumpkin puree, 1 cup of milk, pudding mix, cinnamon, ginger, and ground cloves until the mixture is thick and well blended. Spread this pumpkin mixture over the cream cheese layer in the crust.
3. Chill the cheesecake in the refrigerator until set, about 4 hours.
4. Before serving, top the cheesecake with the remaining whipped topping. Enjoy your delicious Double Layer Pumpkin Pie Cheesecake!