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Pumpkin Cheesecake Pudding Dessert


Cinnamon Crust

  • 1 1/3 cups finely crushed cinnamon Teddy Grahams
  • 4 tablespoons butter, melted

Pumpkin Cheesecake

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 can (15 oz) pure pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs

Pudding & Cool Whip Layers

  • 2 boxes (3.4 oz each) vanilla instant pudding
  • 2 cups half & half milk
  • 1 tub (8 oz) Cool Whip, thawed
  • 1/2 cup chopped pecans


  1. Heat oven to 350 degrees and very lightly spray a 9x13 baking dish. 
  2. Combine cinnamon cracker crumbs and melted butter. Mix together until it's like wet sand. Press into the prepared pan. Bake for 10 minutes.
  3. While the crust is cooking prepare the pumpkin cheesecake. In a bowl with a handheld mixer or bowl of a stand mixer, beat together cream cheese and granulated sugar until mixed and combined. Add pumpkin and the spices. Beat together and then add the eggs, one at a time, blending after each. Pour over the cooked, hot crust. Bake for 30 minutes. 
  4. When cook time is done the cheesecake should be puffy and look set on the sides but the center should still be slightly jiggly just like a regular cheesecake. Let it cool on a cooling rack at room temperature for 1 hour. 
  5. Beat together the pudding mixes and half & half milk with a whisk for 2 minutes. Let it sit for a few minutes so it will thicken up. Add 1 cup of the Cool Whip and stir together until blended. Spread it over the cooked and cooled cheesecake. 
  6. Dollop spoonful's of the remaining Cool Whip over the pudding layer (this makes it easier to spread out) and spread out evenly, completely covering the pudding layer. 
  7. Cover tightly with plastic wrap and refrigerate for 6 hours. Sprinkle with pecans and then cut into squares to serve. Store leftovers in the fridge. 
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