Double Layer No Bake Pumpkin Cheesecake

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4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon granulated sugar
1 1/2 cups homemade whipped cream or frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground Saigon Cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Optional garnishes:
Whipped cream
Chopped pecans or walnuts
Caramel Sauce for drizzle


In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

Refrigerate 4 hours, or until set.

Serve with garnishes. 

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