Pumpkin Cheese Cake Recipe

Name: Pumpkin Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz. cream cheese, softened; 1 Tbsp. sugar; 1 Tbsp. milk or half and half; 1 1/2 c. thawed Cool Whip; 1 (6 oz.) graham cracker crust; 1 c. cold milk; 2 (4 serving size) pkg. vanilla instant pudding; 1 (16 oz.) can pumpkin; 1 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves

Servings: persons

4 oz. cream cheese, softened
1 Tbsp. sugar
1 Tbsp. milk or half and half
1 1/2 c. thawed Cool Whip
1 (6 oz.) graham cracker crust
1 c. cold milk
2 (4 serving size) pkg. vanilla instant pudding
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

1
Mix cream cheese, sugar and 1 tablespoon milk in a bowl with a wire whisk, until smooth.
2
Stir in whipped topping.
3
Spread on bottom crust.
4
Refrigerate.
5
Pour milk and pumpkin in bowl and mix in pudding with wire whisk until thickened.
6
Stir in pumpkin and spices with wire whisk and mix well.
7
Spread over cream cheese layer; distribute evenly.
8
Refrigerate 3 hours before serving.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 oz. cream cheese, softened, 1 Tbsp. sugar, 1 Tbsp. milk or half and half, 1 1/2 c. thawed Cool Whip, and more.

Yes, Pumpkin Cheese Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheese Cake

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