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–+ servings
Slice of pumpkin pie cheesecake with whip cream on top and fork inserted.
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5 from 6 votes

Pumpkin Pie Cheesecake

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!
Prep Time10 minutes
3 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Author: Heidi Miller

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.
    Pie ingredients including Cool Whip, pumpkin pie spice, and vanilla.
  • 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.
    Cream cheese mixture in a pie crust.
  • 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.
    Pumpkin mixture in a pie crust.
  • 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!
    Cool Whip over pumpkin mixture in a pie crust.

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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