Pumpkin Cheesecake Pudding Dessert
Pumpkin Cheesecake Layered Pudding Dessert is a layered dessert - similar to a lush dessert - made in a 9x13 pan with a Teddy Grahams cinnamon crust, a creamy pumpkin cheesecake layer, smooth vanilla pudding layer, and whipped cream.
Servings 15
Calories 317kcal
Ingredients
Cinnamon Crust
- 1⅓ cups finely crushed cinnamon Teddy Grahams (measure after crushing)
- 4 tablespoons butter melted
Pumpkin Cheesecake Layer
- 2 bars (8 oz each) cream cheese softened
- 1/2 cup granulated sugar
- 1 can (15 oz) pure pumpkin
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 2 large eggs
Vanilla Pudding & Cool Whip Layers
- 2 boxes (3.4 oz each) instant vanilla pudding
- 2 cups half & half
- 8 oz Cool Whip thawed & divided
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350℉. Very lightly spray a 9x13 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.1⅓ cups finely crushed cinnamon Teddy Grahams, 4 tablespoons 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.2 bars (8 oz each) cream cheese, 1/2 cup granulated sugar
- Add in the pure pumpkin, cinnamon, pumpkin pie spice, and nutmeg and beat just until combined.1 can (15 oz) pure pumpkin, ½ teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, ¼ teaspoon ground nutmeg
- Add in the eggs, one at a time, beating just until combined after each egg.2 large eggs
- 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 Layers
- In a bowl, add the instant vanilla pudding mixes and half and half. Whisk together until it is combined well and starts to thicken. Let it sit for a few minutes to thicken up even more.2 boxes (3.4 oz each) instant vanilla pudding, 2 cups half & half
- Add 1 cup of Cool Whip to the pudding mixture and stir until combined. Spread the pudding over top the cooled pumpkin cheesecake layer.8 oz Cool Whip
- Dollop spoonfuls of the remaining Cool Whip over top the pudding layer and spread it out evenly for the final layer.
Refrigerate & Serve
- 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!1/2 cup chopped pecans
Video
Notes
- 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.
Nutrition
Calories: 317kcal | Carbohydrates: 28g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 242mg | Potassium: 186mg | Fiber: 1g | Sugar: 23g | Vitamin A: 5091IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg