Pumpkin Cheesecake Layered Pudding Dessert – Creamy Autumn Bliss
There’s something about autumn that invites indulgence. The air turns crisp, cinnamon lingers in the kitchen, and pumpkin takes center stage in every cozy dessert imaginable. Among all the sweet ways to celebrate fall, this Pumpkin Cheesecake Layered Pudding Dessert might just be the one that wins over your heart (and taste buds). It’s creamy, dreamy, and perfectly spiced — with layers that taste like the essence of the season itself.
This dessert starts with a buttery graham cracker crust, followed by a luscious pumpkin cheesecake layer, a smooth vanilla pudding layer, and finally, a fluffy whipped topping dusted with crumbly, nutty streusel. It’s as if cheesecake and pudding decided to have a cozy fall reunion — no oven needed.
Imagine taking your first forkful: cool, creamy layers that melt together with hints of pumpkin spice, balanced by that gentle crunch on top. It’s the kind of dessert that makes even a chilly evening feel like a warm hug.
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup canned pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 (8 oz) container whipped topping, divided
- 2 cups cold milk
- 1 (3.4 oz) box instant vanilla pudding mix
- ¼ cup chopped walnuts or pecans (optional, for topping)
Instructions:
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9×13-inch dish to form an even crust. Place it in the fridge to set while preparing the layers.
- Make the pumpkin cheesecake layer: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add pumpkin puree, cinnamon, nutmeg, and ginger. Mix until well blended and silky. Gently fold in half of the whipped topping until fully combined. Spread this pumpkin mixture evenly over the chilled crust.
- Create the pudding layer: In another bowl, whisk the cold milk and instant vanilla pudding mix together for about 2 minutes until thickened. Let it sit for a minute, then spread the pudding evenly over the pumpkin layer.
- Add the topping: Gently spread the remaining whipped topping over the pudding layer. Smooth it out with a spatula for a clean, layered finish.
- Chill and serve: Refrigerate the dessert for at least 4 hours, or overnight if possible, to let the layers set perfectly. Before serving, sprinkle the top with crushed graham crumbs or chopped walnuts for a crunchy finish.
Tips & Tricks:
- For a stronger pumpkin flavor, mix in a teaspoon of pumpkin pie spice in addition to the other spices.
- Make sure your cream cheese is softened to room temperature — it ensures a silky, lump-free texture.
- Want more texture? Add crushed gingersnaps or biscoff cookies to the crust instead of graham crackers.
- You can easily make this dessert ahead for holiday gatherings — it actually tastes better after chilling overnight.
Variations:
- Chocolate Twist: Use chocolate pudding instead of vanilla for a chocolate-pumpkin combo.
- No Nuts: Skip the nut topping and sprinkle crushed cookies instead.
- Mini Servings: Prepare in small dessert cups for individual servings — perfect for parties.
Serving Suggestions:
This dessert shines at Thanksgiving tables, fall potlucks, or casual family dinners. Serve chilled, cut into clean squares with a warm beverage on the side — think pumpkin spice latte or hot caramel cider. Add a drizzle of caramel sauce for a little extra decadence.
Storage Information:
Keep your Pumpkin Cheesecake Layered Pudding Dessert refrigerated in a sealed container. It stays fresh for up to 4 days. For longer storage, freeze portions in airtight containers for up to 2 months. Let thaw in the fridge overnight before serving.
Pumpkin Cheesecake Layered Pudding Dessert
Ingredients
Equipment
Method
- Combine graham crumbs and melted butter; press into dish to form crust.
- Beat cream cheese and powdered sugar; mix in pumpkin and spices, then fold in half of whipped topping.
- Spread pumpkin layer over crust.
- Whisk pudding mix and milk; spread over pumpkin layer.
- Top with remaining whipped topping and sprinkle with crumbs or nuts.
- Chill for at least 4 hours before serving.
Notes
FAQ:
Can I use homemade whipped cream instead of whipped topping?
Yes! Just whip heavy cream with a bit of powdered sugar until stiff peaks form.
Can I use low-fat ingredients?
Absolutely. Low-fat cream cheese and sugar-free pudding work well and still taste indulgent.
Do I need to bake the crust?
No baking is required! Just chill the crust long enough for the butter to firm it up.
History / Fun Facts:
Pumpkin desserts date back to early American colonial times when settlers baked pumpkin custards inside hollowed-out pumpkins. Cheesecake, meanwhile, traces its roots to ancient Greece, where it was served to athletes during the Olympic Games! This layered dessert brings those traditions together — the spice and warmth of pumpkin with the creamy luxury of cheesecake.
It’s not just a dessert; it’s a love letter to fall. Every spoonful captures the season’s cozy charm — the crackle of leaves, the scent of spice, and the joy of sharing something sweet with the people you love most.
