Layered Cheesecake Pumpkin Pie No Bake

This is so simple to make and the taste is amazing! It has both of  my favorite desserts combined into one. Pure Heaven!

Layered cheesecake pumpkin pie no bake

29 oz pumpkin pie

1- 1/2 cups brown sugar (I make my own)

1 cup milk

2 large packages instant vanilla pudding

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp ginger

1/8 tsp cloves

Graham cracker crust, the larger size with 2 extra servings (or make your own)

Whipped cream (I use Redi-Whip when I don’t make my own)

16 oz cream cheese (2 boxes)

3/4 cup unprocessed sugar

1 tsp vanilla

Combine brown sugar, pumpkin, milk, and spices in medium bowl.

Add instant pudding and mix for about two minutes.

In separate bowl, mix cream cheese, sugar, vanilla.

Spoon cheesecake mixture into graham cracker crust and smooth out.

Add pumpkin pie mixture onto the cheesecake.

Refrigerate for a few hours or overnight to set.

Serve with whipped cream and enjoy!

Both the cheesecake and pumpkin pie mixtures are a little too much to fit into the crust but that just makes it perfect to share a few spoonfuls with someone as you make anxiously wait for this delicious pie to be ready.

Layered cheesecake pumpkin pie no bake2

What? Doesn’t everybody put that much Redi-Whip on their pies??

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Posted in Recipes | Tagged , , | 1 Comment

One Response to Layered Cheesecake Pumpkin Pie No Bake

  1. Erica says:

    I can’t cook or bake anything and I always get made fun of at family gatherings because of it. Not this time! I’m so making this for tomorrow. Thank for this easy recipe that won’t involve me burning anything.

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