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Pumpkin Cheesecake Delight

Pumpkin cheesecake delight is a no-bake layered dessert with a buttery pecan graham crust, fluffy cream cheese layer, and silky spiced pumpkin pudding. Chill it until set for clean slices topped with whipped topping and toasted pecans.
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Prep Time 25 minutes
Chill 4 minutes
Total Time 7 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 0.5 cup chopped pecans toasted
  • 0.5 cup unsalted butter melted
  • 2 tbsp brown sugar
Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping thawed
Pumpkin Layer
  • 1 can (15 oz) pumpkin puree
  • 2 box (3.4 oz) instant vanilla pudding mix
  • 1.75 cup cold milk
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
Topping
  • 1.5 cup whipped topping thawed
  • 0.25 cup chopped pecans toasted
  • 0.25 Ground cinnamon for dusting

Method
 

Make the pecan graham crust
  1. Stir together the graham cracker crumbs, toasted chopped pecans, melted unsalted butter, and brown sugar until evenly moistened, then press firmly into the bottom of a 9x13-inch dish.
  2. Chill the crust for 15 minutes to set.
Assemble the cream cheese layer
  1. Beat the cream cheese and powdered sugar until smooth, then fold in the whipped topping until light and fluffy.
  2. Spread the cream cheese mixture evenly over the chilled crust.
Cook and cool the spiced pumpkin layer (no-bake mix)
  1. Whisk together the pumpkin puree, instant vanilla pudding mix, cold milk, ground cinnamon, ground ginger, and ground nutmeg until thick and smooth, about 2 minutes.
  2. Spread the pumpkin layer evenly over the cream cheese layer.
Finish and chill
  1. Top with the remaining whipped topping, spreading it in a smooth even layer.
  2. Sprinkle the toasted chopped pecans over the top, then dust lightly with ground cinnamon.
  3. Cover and refrigerate for at least 4 hours, or overnight, before slicing into squares.

Notes

For the cleanest slices, refrigerate overnight and use a sharp knife wiped between cuts. Store covered in the refrigerator up to 4 days; freezing is not recommended for best texture. For a lighter option, use low-fat whipped topping and reduced-fat cream cheese while keeping the pudding mix and milk the same for proper set.