This delightfully rich, layered Pumpkin Pie Cheesecake serves up slice after slice of decadent pumpkin bliss! Now you don’t need to choose between cozy pumpkin pie and luxurious pumpkin cheesecake… the real bold move is to unapologetically combine them both into one easy no bake dessert! Just one slice and you’ll forever be in love!
When it comes to Thanksgiving menu planning, you really can’t go wrong with this layered pumpkin cheesecake wonder. It’s one of those crazy easy Thanksgiving Pie Recipes that makes holiday planning a cinch.
With this recipe, you’ll achieve the perfect blend of sweet pumpkin pie and rich cheesecake, all layered into one dandy dessert.
Elena writes: “Wow!!! This is really amazing!!!!”
No kidding, your guests will be raving over it at your fall parties, and you can count on it to perform a literal vanishing act at Thanksgiving.
Just serve it up… but don’t look away. Because this cheesecake will be gone before you can blink!
I should know. It happens every time I make it. Just like when I make my dreamy Creamy Chocolate Pie, decadent Peanut Butter Pie with Cool Whip, and heavenly Cream Cheese Strawberry Pie.
So do yourself a gourmet favor when you start making pumpkin pie cheesecakes the EASY way.
And when I say easy, I’m talking REALLY easy. As in No Bake easy!
It takes just 10 minutes for prep, then your cheesecake is ready to chill out till party time.
Without a doubt, Easy No Bake Pie Recipes like this are the ultimate holiday baking hack. Or more accurately a baking avoidance hack, because you won’t be using your oven or doing any baking!
Ingredients
You’ll just need a few simple ingredients to create the BEST no bake pumpkin pie cheesecake recipe.
First, check your fridge and pantry. Then add the missing ingredients to your next grocery shopping list…
- Graham Cracker Pie Crust – store bought or homemade.
- Philadelphia Original Cream Cheese – be sure to use the full fat Philadelphia cream cheese. Other brands won’t set up properly.
- Sweetened Condensed Milk – use traditional condensed milk for best pumpkin pie cheesecake flavor.
- Lemon Juice – bottled or fresh squeezed will both work.
- Vanilla Extract – adds a lovely sweet depth of flavor to your cheesecake layer.
- Sugar – just your traditional granulated sugar (white sugar).
- Pure Pumpkin Puree – not pumpkin pie filling… just pure pumpkin like I call for in my No Bake Pumpkin Pie.
- Cool Whip – used for the pumpkin layer and topping.
- Vanilla Jell-O Pudding Mix – firms up your pumpkin layer and adds the perfect touch of sweet vanilla.
- Pumpkin Pie Spice – store bought or my customizable Pumpkin Pie Seasoning.
How To Make Pumpkin Cheesecake Pie
Canned Pumpkin Recipes don’t get much easier or simpler than this no bake pumpkin pie spice cheesecake.
In fact, you can prepare this pumpkin pie layered cheesecake in just a few simple steps…
1. Start by thawing your Cool Whip in the refrigerator.
2. In a mixing bowl, beat the cream cheese.
3. Add in the sugar, lemon juice, milk and vanilla and mix well.
4. Scoop this mixture into your graham cracker crust, then chill as specified.
5. Once chilled, remove from fridge.
6. In a mixing bowl, combine the Cool Whip, Pumpkin, Pudding Mix and Pumpkin Pie Spice.
7. Carefully scoop the Cool Whip mixture onto the top of the Cheesecake layer, cover, then freeze.
8. Once frozen, top your layered pumpkin cheesecake with Cool Whip and a sprinkle Pumpkin Pie Spice, or you could also top your pumpkin cheesecake pie slices with a scoop of vanilla ice cream… and you’re done!
See… I told you this was going to be one of the BEST Easy Thanksgiving Dessert Recipes Ever!!
Scroll down for the printable pumpkin pie cheesecake recipe card with detailed, step-by-step instructions.
How To Store
Leftovers of your layered pumpkin cheesecake can be stored in your refrigerator, covered, for up to 3 days.
What To Serve With Pumpkin Cheesecake
A delicious cup of my hot Pumpkin Spice Coffee or Stove Top Hot Chocolate Recipe would be the perfect addition to your pumpkin pie layered cheesecake!
If you prefer something cold, you can’t go wrong with my delicious Chocolate Frappe Recipe or Frozen Hot Chocolate Recipe!
Reviews
Here’s what your frugal friends are saying about this easy pumpkin pie cheesecake recipe…
One reader writes: “I love that this is both delicious and frees up oven space!”
Chris writes: “Wonderful”
Elena writes: “Wow!!! This is really amazing!!!!”
Rebecca writes: “So tasty!”
Pat writes: “This is pure comfort food!”
Tara writes: “DELICIOUS!!!!”
Kim writes: “Easy desserts are the best! So yum!”
Tonya writes: “Yummy!”
One reader writes: “A slice of heaven!!”
More Top Holiday Pies
Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Pumpkin Pie Cheesecake
Doubling Recipe Tip
If doubling or tripling recipe with buttons below, ingredient notes found after comma will not adjust. Increase ingredients as needed.
Ingredients
- 1 Graham Cracker Pie Crust, (9 inch)
- 4 oz. Philadelphia Original Cream Cheese, softened (use the full fat Philadelphia cream cheese – other brands won't set up properly)
- 7 oz. Sweetened Condensed Milk
- 2 tbsp Lemon Juice
- 1 tsp Vanilla Extract
- 2 tsp White Granulated Sugar
- 1 cup Pure Pumpkin Puree, (not pumpkin pie filling)
- 8 oz. Cool Whip, (split into two 4 oz. portions)
- 1 box Jell-O Vanilla Instant Pudding Mix, (3.4 oz.)
- 1 tsp Pumpkin Pie Spice, store bought or my homemade Pumpkin Pie Seasoning
Instructions
- Gather your pumpkin pie spice cheesecake ingredients.
- In medium mixing bowl, beat Cream Cheese with hand mixer until fluffy.
- Add Sweetened Condensed Milk, Lemon Juice, Vanilla, and Sugar, and continue beating until creamy and well combined.
- Pour mixture into Graham Cracker Pie Crust, spread out evenly, cover with lid, and chill in refrigerator overnight.
- Also, move Cool Whip to refrigerator and allow to thaw overnight.
- The next day, mix together 4 oz. Cool Whip, Pumpkin, dry Vanilla Pudding Mix, and Pumpkin Pie Spice.
- Carefully scoop mixture on top of the pie’s cheesecake layer, spread out evenly, cover with lid, and freeze for 3 hours prior to serving, so it can firm up.
- After 3 hours, remove your pumpkin pie cheesecake from the freezer, top with remaining 4 oz. Cool Whip, sprinkle with a dash of Pumpkin Pie Spice, and serve!
Notes
- How To Store: Leftovers of your pumpkin pie layered cheesecake can be stored in your refrigerator, covered, for up to 3 days.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
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