Pumpkin Cheesecake Layered Pudding Dessert

Pumpkin Cheesecake Layered Pudding Dessert is a layered dessert – similar to a lush dessert – made in a 9×13 pan with a Teddy Grahams cinnamon crust, a creamy pumpkin cheesecake layer, smooth vanilla pudding layer, and whipped cream. This is a must-try pumpkin dessert recipe.

Pumpkin + Cheesecake were made for each other 😍 Be sure and also try my Pumpkin Cheesecake Whoopie Pies, Pumpkin Cheesecake Muffins, and Pumpkin Pie Cheesecake Truffles.

Pumpkin Cheesecake Pudding Dessert (Layered Pumpkin Dessert)

I’m back at it with another pumpkin recipe. I don’t think I could ever get tired of pumpkin recipes – especially if it’s a layered dessert that’s full of so many flavors, textures, and looks so impressive like this one.

This layered pumpkin cheesecake dessert starts with a buttery cinnamon crust that’s made with crushed Cinnamon Teddy Grahams! It’s then topped with a creamy and smooth pumpkin layer that needs to bake (not a no bake cheesecake), vanilla pudding, and whipped cream and pecans on top.

It has everything you want with a buttery cinnamon crust, cool and creamy pumpkin cheesecake with all the fall spices, thick and creamy vanilla pudding, and the salty pecans on top. So many textures, you’re going to love it.

I normally keep it pretty traditional at Thanksgiving and make pumpkin pie, but somehow, this amazing dessert always makes it to the dessert table too.

Ingredients Needed

There are four different layers to this pumpkin dessert, so it looks complicated, but I promise it’s fairly easy but just has a longer prep time because of the different layers.

Cinnamon Crust Ingredients

1. Cinnamon Teddy Grahams : If you can’t find these then use cinnamon graham crackers or honey Teddy Grahams.
2. Butter : I prefer salted butter whenever I am baking, but if you prefer unsalted butter, or just want to reduce the sodium them that’s fine to use that.

Pumpkin Cheesecake Ingredients

1. Full-Fat Cream Cheese : I don’t recommend using light or reduced-fat cream cheese as they are not thick and creamy, because they have more moisture/water content in them than regular full-fat cream cheese. Your dessert will taste much better with full-fat cream cheese.
2. Granulated Sugar
3. Pure Pumpkin : One full can (15 oz) so no wondering what to do with leftovers.
4. Ground Cinnamon
5. Pumpkin Pie Spice
6. Ground Nutmeg
7. Large Eggs

Vanilla Pudding Layer Ingredients

1. Instant Vanilla Pudding
2. Half and Half : This is the best milk to use because of the higher fat content. It will help the pudding layer thicken really nicely and set up while chilling.
3. Cool Whip : You will add 1 cup of the Cool Whip (from the 8 oz container) into the pudding layer.

Whipped Cream & Pecans Layer

1. Cool Whip : Use the remaining Cool Whip from the 8 ounce container for the top and final layer on the dessert.
2. Chopped Pecans : These add so much crunch and I recommend using them. If there is a nut allergy, try using crushed Teddy Grahams or a sprinkle of pumpkin pie spice or ground cinnamon instead. Or leave it plain.

How To Make Pumpkin Cheesecake Layered Lush Dessert (Printable Recipe Card)

Preheat the oven to 350 degrees F. Very slightly spray a 9×13 baking pan with nonstick spray.

Make The Cinnamon Crust : In a small bowl, combine the crushed Teddy Grahams and melted butter, and mix until it resembles wet sand and all the crumbs are coated in butter.

Firmly press the crust mixture into an even layer inside the baking pan. Cook for 10 minutes. Remove from the oven and allow it to cool slightly while you finish preparing the cheesecake layer.

Make The Pumpkin Cheesecake Layer : While the crust is baking get started on the pumpkin cheesecake layer. In a large bowl using a handheld electric mixer, beat the cream cheese and granulated sugar until smooth and combined.

Add in the pure pumpkin, cinnamon, pumpkin pie spice, and nutmeg and beat just until combined.

Add in the eggs, one at a time, beating just until combined after each egg.

Pour the cheesecake mixture over the crust and spread it out into an even layer. It’s ok if the crust is still warm from the oven.

Bake for 30-35 minutes or until the edges are set and the center is still somewhat softer and slightly jiggly. It shouldn’t look like it’s wet/raw, but rather just be softer set than the sides.

Remove the pan from the oven and allow place it onto a cooling rack. Allow it to cool at room temperature for 1 hour before proceeding.

Make The Pudding/Whipped Cream Layer : In a bowl, add the instant vanilla pudding mixes and half and half. Whisk together until it is combined well and starts to thicken, about 1-2 minutes. Let it sit for a few minutes to thicken up even more.

Add 1 cup of Cool Whip to the pudding mixture and stir until combined. Spread the pudding over top the cooled pumpkin cheesecake layer.

Dollop spoonfuls of the remaining Cool Whip over top the pudding layer and spread it out evenly for the final layer.

Cover the baking pan with a lid or plastic wrap and refrigerate the dessert for at least 6 hours or up to overnight for the best results.

When ready to serve, sprinkle the chopped pecans over top, cut into squares, and serve chilled. Enjoy!

How To Store Leftovers

This layered pumpkin dessert makes for the best leftovers! As the dessert sits in the fridge, the flavors intensify and it gets better and better (think pumpkin bread and banana bread – how they’re better the next day).

Keep leftovers stored inside the baking pan covered with a lid or plastic wrap, in the refrigerator, for up to 3-4 days. You can also remove individual pieces of the dessert into an airtight container for storage.

It’s ok to store the dessert with the chopped pecans on top. They won’t bleed into the dessert or mess it up at all, so don’t worry about that.

Tips For Success

• Other options for the crust are honey Teddy Grahams or Graham Crackers, chocolate chip Teddy Grahams, cinnamon Graham Crackers, crushed gingersnap cookies, crushed Nilla Wafers, or Golden Oreos.
• Use a food processor to crush the Teddy Grahams or place them into a large Ziploc bag and use a meat pounder or rolling pin to crush them until finely ground.
• Use the full-fat cream cheese and half and half for the best results. You need the fat, thickness, and creaminess to help the layers set nicely.
• I always use instant vanilla pudding but you could also use French vanilla, white chocolate, or cheesecake pudding mixes. Or mix & match and use two different ones.
• If I am making this for a holiday or gathering, I will start preparing it in the morning, and then let it refrigerate all day until that evening. I think it tastes best this way because it’s still fresh, and the layers have had plenty of time to set and chill in the fridge.
• You want at a minimum, at least 6-8 hours of chill time before serving this dessert. So make it the morning of or the night before for the best results.
• Make sure the cream cheese is softened so it will blend creamy and smooth. Cold cream cheese will end up leaving lumps in the cheesecake mixture. Keep the cream cheese out at room temperature for up to 2 hours to soften it, or place it in the microwave (the unwrapped bar) for about 20-25 seconds to soften it but make sure it’s not warm. Just softened.

More Pumpkin Dessert Recipes

• Pumpkin Tres Leches Cake
• Pumpkin Pie Pecan Cobbler
• Easy Pumpkin Pudding Pie
• Pumpkin Spice Cake
• Caramel Pumpkin Bundt Cake
• Easy Pumpkin Sheet Cake (With A Cake Mix)
• Pumpkin Pie Pop Tarts