Double Layer Pumpkin Cheesecake
Video Stats
Recipe Overview
Overview
The Double Layer Pumpkin Cheesecake is a delightful twist on a classic dessert, perfect for those who want to enjoy a sweet treat without the hassle of baking. The recipe starts with a creamy mixture of softened cream cheese, sugar, and vanilla, which is then blended with pumpkin puree and instant pudding mix to create a rich filling. This no-bake version is not only easier to prepare but also offers a light and fluffy texture that contrasts beautifully with the crunchy graham cracker crust.
As you layer the pumpkin filling over the crust, the vibrant orange color adds a festive touch, making it an ideal centerpiece for holiday gatherings. The cheesecake is then topped with whipped cream, which can be added just before serving to keep it fresh and fluffy. This dessert is sure to impress your guests and satisfy your sweet tooth, all while being simple enough for anyone to make.
The combination of pumpkin and cream cheese is a classic fall flavor pairing, and this cheesecake captures that essence perfectly. Whether you’re hosting a Thanksgiving dinner or simply craving a seasonal treat, this no-bake cheesecake is a must-try. Plus, it can be made ahead of time, allowing you to enjoy the festivities without spending hours in the kitchen.
Overall, this Double Layer Pumpkin Cheesecake is a delicious and easy dessert that brings the flavors of fall to your table. With its creamy filling and crunchy crust, it’s a dessert that everyone will love, making it a perfect addition to your holiday menu.
Recipe Details
Steps & Tips
Melt dark chocolate for coating.
Dip peppermint truffles in melted dark chocolate.
Serve the truffles once set.
Tip: Add crushed candy canes to the chocolate before it hardens to ensure they stick.
Let cream cheese sit out for 30 minutes or microwave briefly to soften.
Combine cream cheese, sugar, milk, and vanilla in a bowl.
Use an electric mixer to blend until creamy.
Fold half of the Cool Whip into the cream cheese mixture.
Place the mixture into a graham cracker crust.
Mix in milk, pumpkin puree, and instant pudding mix.
Add cinnamon and pumpkin pie spice, then whisk until creamy.
Pour the pumpkin mixture over the crust.
Refrigerate for 4 hours.
Tip: Don't put the whipped topping on until you're ready to serve it to avoid it becoming too soft.
Add remaining Cool Whip on top before serving.
Crush ginger snap cookies in a food processor.
Tip: Use a food processor to make cookie crumbs for a finer texture.
Combine crushed cookies with cream cheese and vanilla.
Scoop out the mixture and roll into balls.
Refrigerate truffles for 30 minutes.
Melt white chocolate in the microwave.
Tip: Melt chocolate in the microwave at half power to prevent burning.
Dip truffles in melted chocolate.
Sprinkle cookie crumbs on top of the chocolate before it hardens.
Tip: Let the chocolate-coated truffles sit for a moment before adding cookie crumbs to ensure they stick.
Freeze truffles for 30 minutes.
Tip: Use wax paper for freezing truffles to prevent sticking.
Repeat the process with mint Oreos and cream cheese.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Graham Cracker
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •No-bake desserts are a great option for warm weather or when you want to avoid using the oven.
- •Cream cheese is a key ingredient in cheesecakes, providing a rich and creamy texture.
- •Using instant pudding mix helps to thicken the cheesecake layer without baking.
- •Graham cracker crust is a classic base for cheesecakes, providing a sweet and crunchy contrast.
