4.55 from 11 votes

Pumpkin Pie Cheesecake

This easy no-bake layered holiday dessert is two desserts in one: pumpkin pie AND cheesecake! Pumpkin Pie Cheesecake is sweet, perfectly spiced and a must-make for your Thanksgiving dinner.

a whole pumpkin pie cheesecake on a beige cloth


Are you a fan of pumpkin pie and cheesecake? Ever try them together? OMG so good! If I could eat this every day for the rest of my life, I would. 

This Thanksgiving, instead of making the traditional pumpkin pie for dessert, why not try something a little different? This pumpkin pie cheesecake is exactly what you need to make. 

Did I mention it was no-bake? I love no-bake recipes where I don’t need to use the oven. Typically, the oven is pretty busy when I’m making a holiday dinner. It’s prime real estate with all the other baking going on.

Why You’ll Love This No Bake Pumpkin Cheesecake Pie

  • It’s creamy, sweet and luscious
  • You can make it advance a day or two before
  • Easy to find ingredients
  • It only takes 20 minutes to prepare
  • It combines two dessert favorites in one
  • Perfect for Thanksgiving (or Christmas)
  • Looks impressive with its two decadent layers

Ingredients for Your Pumpkin Pie Cheesecake

Crust Ingredients

  • Graham cracker crumbs
  • Melted butter

Cheesecake Ingredients

  • Cream cheese
  • Milk
  • Sugar
  • Heavy cream

Pumpkin Pie Ingredients

  • Milk
  • Pumpkin puree
  • Instant vanilla pudding
  • Cinnamon
  • Ground ginger
  • Ground cloves

Topping Ingredients

ingredients for pumpkin pie cheesecake

How to Make a Pumpkin Pie Cheesecake

Preparing the No-Bake Crust

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    Step One: In a medium mixing bowl, add the graham cracker crumbs and melted butter. Mix together until combined. Press into the bottom and up the sides of a 9-inch pie plate. Place in the fridge.

    making the graham cracker crumb crust

    Preparing the Cheesecake Layer

    Step Two: With a mixer, beat heavy cream until stiff peaks form. Set aside.

    making the cheesecake layer

    Step Three: Add cream cheese, milk and sugar to a large bowl. Beat with a mixer until combined. Gently fold mixture into the whipped cream mixture.

    Step Four: Pour on top of graham cracker crust.

    adding the cheesecake layer to the pie crust

    Preparing the Pumpkin Pie Layer

    Step Five: Add milk, pumpkin puree, vanilla pudding packets, cinnamon, ginger and cloves to a large mixing bowl. Beat together with a mixer for 2 minutes. Pour and spread over the cream cheese layer. Place in the fridge for at least 4 hours or overnight.

    To Serve

    Step Six: Top with toasted nuts before serving.

    making the pumpkin pie layer

    Equipment Needed to Make Pumpkin Pie Layered Cheesecake

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    What to Serve with your Cheesecake Pumpkin Pie

    Thanksgiving Sides

    Other Thanksgiving Desserts

    a slice of pumpkin pie cheesecake
    • Shortbread cookie crumbs instead of graham cracker crumbs
    • Gingersnap cookie crumbs instead of graham cracker crumbs
    • Instant butterscotch pudding in place of the vanilla instant pudding
    • Instant white chocolate pudding in place of the vanilla instant pudding
    • Pumpkin pie spice instead of the cinnamon, ginger and cloves

    How to Store Pumpkin Pie Cheesecake

    Best Way to Store Layered Pumpkin Cheesecake

    Store any leftover cheesecake in the refrigerator for up to three days.

    Can I Freeze No-Bake Pumpkin Pie Cheesecake?

    Yes, you can freeze pumpkin cheesecake as long as you store it correctly. You an either wrap up the pie whole in freezer friendly wrap.

    Alternatively, you can freeze cheesecake slices.

    I recommend to enjoy within the month for optimum taste and texture. Simply thaw in the refrigerator for 24 hours before eating.

    a slice of pumpkin pie cheesecake on a white plate

    Can I substitute pumpkin pie mix for pumpkin puree?

    I would not substitute pumpkin pie mix for pumpkin puree in this recipe. The result will be way too sweet when combined with the vanilla instant pudding mix. Use only canned pumpkin and save the pumpkin pie mix for another recipe.

    A slice of pumpkin pie cheesecake with a bite out of the end

    Other Pumpkin Recipes You’ll Love

    You’ll also like these Strawberry Cheesecake Bars and Sweet Potato Pie.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!

    4.55 from 11 votes

    Pumpkin Pie Cheesecake

    Created by Stacie Vaughan
    Servings 8
    Prep Time 20 minutes
    Additional Time 4 hours
    Total Time 4 hours 20 minutes
    This easy no-bake layered holiday dessert is two desserts in one: pumpkin pie AND cheesecake! It's sweet, perfectly spiced and a must-make for your Thanksgiving dinner.

    Ingredients
     
     

    Crust

    • 2 cups graham cracker crumbs
    • ¼ cup plus 1 tablespoon butter melted

    Cheesecake Layer

    • 1 8oz/250g package cream cheese, softened
    • 2 tbsp milk
    • 2 tbsp sugar
    • ¾ cup heavy cream

    Pumpkin Layer

    • 1 cup milk
    • 1 can pumpkin puree 16oz can, about 2 cups
    • 2 packages instant vanilla pudding 4 serving size packages
    • 1 ½ tsp cinnamon
    • ½ tsp ground ginger
    • ½ tsp ground cloves

    Topping

    • ½ cup toasted nuts of choice optional

    Instructions

    Crust

    • In a medium mixing bowl, add the graham cracker crumbs and melted butter. Mix together until combined. Press into the bottom and up the sides of a 9-inch pie plate. Place in the fridge.

    Cheesecake

    • With a mixer, beat heavy cream until stiff peaks form. Set aside.
    • Add cream cheese, milk and sugar to a large bowl. Beat with a mixer until combined. Gently fold mixture into the whipped cream mixture. Pour on top of graham cracker crust.

    Pumpkin Layer

    • Add milk, pumpkin puree, vanilla pudding packets, cinnamon, ginger and cloves to a large mixing bowl. Beat together with a mixer for 2 minutes. Pour and spread over the cream cheese layer. Place in the fridge for at least 4 hours or overnight.

    To Serve

    • Top with toasted nuts before serving.

    Nutrition

    Serving: 1g | Calories: 302kcal | Carbohydrates: 30g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 36mg | Sodium: 186mg | Fiber: 3g | Sugar: 15g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Desserts
    Cuisine American
    Keyword no bake pumpkin cheesecake pie, pumpkin pie cheesecake, pumpkin pie layered cheesecake

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