Pumpkin Cheesecake Pie
This delightfully rich Pumpkin Cheesecake serves up slice after slice of decadent pumpkin bliss! Just one slice and you'll forever be in love!
Servings: 6
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. 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
Instructions
- In medium mixing bowl, beat Cream Cheese 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 from freezer, top with remaining 4 oz. Cool Whip, sprinkle with a dash of Pumpkin Pie Spice, and serve!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
- Follow The Frugal Girls on Pinterest for more Easy Recipes!
