Double Layer Pumpkin Pie Cheesecake

Who can say no to a delicious no-bake double layer pumpkin pie cheesecake with cream cheese and pumpkin in a prepared graham cracker crust?

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 421 Calories

Ingredients

• 1 tablespoon milk
• 1 tablespoon white sugar
• 1 cup milk
• 1 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin puree
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
• 1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves

Recipe Instructions

Step 1

Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.

Step 2

Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.

Step 3

Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.