Go Back

Pumpkin Cheesecake Layered Pudding

A no-bake layered dessert combining spiced pumpkin, creamy cheesecake pudding, and graham cracker crumbs. Perfect for fall and holiday celebrations!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 bowls
Course: Dessert, No-Bake
Cuisine: American, Fall
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree canned or homemade
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tbsp brown sugar
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 1 cup graham cracker crumbs about 8–10 crackers

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Serving bowls
  • Measuring cups and spoons

Method
 

  1. In a medium bowl, mix pumpkin puree with cinnamon, nutmeg, ginger, and brown sugar. Set aside.
  2. Beat cream cheese, granulated sugar, and vanilla in a large bowl until smooth and creamy.
  3. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
  4. Layer graham cracker crumbs at the bottom of serving bowls.
  5. Spoon pumpkin layer over graham cracker crumbs.
  6. Spoon cheesecake pudding over pumpkin layer and smooth the top.
  7. Repeat layers if desired, ending with cheesecake layer. Top with remaining graham crumbs.
  8. Refrigerate at least 2 hours before serving.
  9. Garnish with whipped cream or cinnamon before serving if desired.

Notes

For best results, use softened cream cheese and chill layers sufficiently. Can be prepared a day in advance.