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Pumpkin Cheesecake Layered Pudding Dessert

Decadent no-bake layered dessert with graham cracker crust, spiced pumpkin pudding, and fluffy cheesecake topping - perfect for fall celebrations.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Fall
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup melted butter
  • 0.25 cup granulated sugar
Pumpkin Layer
  • 1 package instant vanilla pudding mix 3.4 oz
  • 1 cup cold milk
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ginger
  • 1 cup whipped topping thawed
Cheesecake Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped topping thawed
Topping
  • 0.5 cup crushed graham crackers
  • 0.25 cup chopped pecans optional

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer
  • Rubber spatula

Method
 

  1. Mix graham cracker crumbs, melted butter, and granulated sugar. Press firmly into bottom of 9x13 inch baking dish.
  2. Whisk together pudding mix and cold milk for 2 minutes. Add pumpkin puree, cinnamon, nutmeg, and ginger, mixing until smooth.
  3. Fold in 1 cup whipped topping gently. Spread evenly over graham cracker crust.
  4. Beat cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla extract.
  5. Fold in 2 cups whipped topping until well combined. Spread carefully over pumpkin layer.
  6. Sprinkle crushed graham crackers and chopped pecans over top layer if desired.
  7. Refrigerate for at least 4 hours or overnight until set before serving.
  8. Cut into squares and serve chilled. Store leftovers covered in refrigerator up to 5 days.

Notes

For best results, ensure all ingredients are at room temperature before mixing. This dessert can be made up to 2 days ahead of time.