Description
A delicious layered dessert combining pumpkin cheesecake and vanilla pudding, perfect for sharing.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups whipped topping (like Cool Whip)
- 1 cup milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cup chopped pecans (optional)
- 1/4 cup caramel sauce (for drizzling)
Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined. Press the mixture into the bottom of a 9×13 inch baking dish to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and salt to the cream cheese mixture. Beat until well combined and smooth.
- Gently fold in 1 cup of whipped topping into the pumpkin mixture until fully incorporated.
- In another bowl, whisk together the milk and instant vanilla pudding mix until thickened, about 2 minutes.
- Spread half of the pumpkin cheesecake mixture over the graham cracker crust. Then, layer half of the vanilla pudding over the pumpkin layer.
- Repeat the layers with the remaining pumpkin cheesecake mixture and vanilla pudding.
- Top with the remaining whipped topping and sprinkle with chopped pecans if desired.
- Drizzle caramel sauce over the top. Cover and refrigerate for at least 4 hours, or overnight for best results.
Notes
- For a spicier flavor, add a pinch of ground ginger to the pumpkin mixture.
- You can also substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg