Inside: A pumpkin cheese cake recipe so easy you won’t believe it! And you would be right! This isn’t a real cheese cake but it’s an amazing fall dessert!
I’ve been making this pumpkin cheese cake recipe for many years. It started when my kids were little and I really didn’t have time to make complicated desserts. I continue to make it because we all love it!
Pumpkin Cheese Cake Recipe-
I’m not usually one to bake with pre-packaged ingredients, but sometime when you need a quick easy dessert, you just need a little help. Like this amazing pumpkin crunch cake with a yellow cake mix!
I love that this recipe is a mix of a box pudding and a from scratch pumpkin topping.
Let’s start baking!! Gather your ingredients as show here and in the printable recipe card below.
We will be making an easy cheesecake pudding pie in a graham cracker crust and topping it with a real pumpkin layer to complete the easy pumpkin cheese cake.
Mix up the pudding as directed for a pie and pour into the crust. Place in the refrigerator to chill while you bake the pumpkin layer.
Add the eggs, spices and sugar to the pumpkin. Spread in a greased round cake pan. Bake as directed below, then let cool.
Pop the pumpkin out onto a cutting board. Try to keep all in on piece so it looks pretty when put on the pie. I did not achieve this, but I was able to save the pumpkin layer look when it was all put together.
Turn the cutting board over on top of the crust and gently place the pumpkin layer over the pudding pie. Add some whipped cream for the perfect pumpkin and cheesecake flavored pie.
- Jello instant cheesecake pudding mix
- milk for pudding mix
- 1/2 can pure pumpkin
- 1/4 cup sugar
- 1 tsp pumpkin pie spice
- Graham cracker crust
Mix up the pudding as directed for a pie on the box. Pour into the crust and place in the fridge to cool.
Preheat oven to 375 F. Grease a round cake pan. Mix the pumpkin, sugar, eggs and spice in a medium bowl. Spread in the cake pan. About 1/2" thick. Bake around 30 min or until a tooth pick comes out clean.
Let cool in the pan, then carefully tip over onto a cutting board. Pull the pie from the fridge and slowly tip the pumpkin over onto the pie.
Chill for another couple of hours, then top with whipped cream and serve.
m of a greased metal pie pan. Mine was about1/2 inch thick. I then baked this in the oven at around 375 (my oven in in Celsius.. so I'm estimating for you) I think it was around 30 min to get firm... test with a toothpick. Let it cool in the pan, then carefully lift out and place on top of the pudding in the crust. I refrigerated it another few hours before slicing and serving with cool whip! YUM! The layers were really pretty too, sorry my pictures are not great.. it was late at night...