Pumpkin Cheesecake Pudding Dessert
Pumpkin cheesecake pudding dessert is a layered dessert made in a 9x13 baking dish. Cinnamon cracker crust, topped with a creamy pumpkin cheesecake, fluffy vanilla pudding, and Cool Whip. Garnish with pecans for the best pumpkin dessert this Fall.
Servings 20
Ingredients
Cinnamon Crust
- 1⅓ cups finely crushed cinnamon Teddy Grahams
- 4 tablespoons butter, melted
Pumpkin Cheesecake
- 2 bars (8 oz each) cream cheese softened
- 1/2 cup granulated sugar
- 1 can (15 oz) pure pumpkin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 2 large eggs
Pudding & Cool Whip Layers
- 2 boxes (3.4 oz each) vanilla instant pudding
- 2 cups half & half milk
- 8 oz Cool Whip thawed
- 1/2 cup chopped pecans
Instructions
- Heat oven to 350 degrees and very lightly spray a 9x13 baking dish.
- Combine cinnamon cracker crumbs and melted butter. Mix together until it's like wet sand. Press into the prepared pan. Bake for 10 minutes.
- While the crust is cooking prepare the pumpkin cheesecake. In a bowl with a handheld mixer or bowl of a stand mixer, beat together cream cheese and granulated sugar until mixed and combined. Add pumpkin and the spices. Beat together and then add the eggs, one at a time, blending after each. Pour over the cooked, hot crust. Bake for 30 minutes.
- When cook time is done the cheesecake should be puffy and look set on the sides but the center should still be slightly jiggly just like a regular cheesecake. Let it cool on a cooling rack at room temperature for 1 hour.
- Beat together the pudding mixes and half & half milk with a whisk for 2 minutes. Let it sit for a few minutes so it will thicken up. Add 1 cup of the Cool Whip and stir together until blended. Spread it over the cooked and cooled cheesecake.
- Dollop spoonful's of the remaining Cool Whip over the pudding layer (this makes it easier to spread out) and spread out evenly, completely covering the pudding layer.
- Cover tightly with plastic wrap and refrigerate for 6 hours. Sprinkle with pecans and then cut into squares to serve. Store leftovers in the fridge.
Video
Notes
I use a food chopper to crush the Teddy Grahams. You can also put them into a Ziploc bag and crush them with a rolling pin or other kitchen tool. Make sure they are very finely crushed. You don't want any large pieces of cracker in the crust.