Pumpkin Cheesecake Layered Pudding Dessert
This pumpkin cheesecake layered pudding dessert combines a cinnamon cookie crust, softly spiced pumpkin cheesecake, vanilla pudding, and whipped topping in one chilled 9x13-inch dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/3 cups cinnamon Teddy Grahams, finely crushed measure after crushing
- 4 tablespoons butter melted
- 2 bars cream cheese 8 ounces each, softened
- 1/2 cup granulated sugar none
- 1 can pure pumpkin 15 ounces
- 1/2 teaspoon ground cinnamon none
- 1/2 teaspoon pumpkin pie spice none
- 1/4 teaspoon ground nutmeg none
- 2 large eggs none
- 2 boxes instant vanilla pudding 3.4 ounces each
- 2 cups half-and-half none
- 8 ounces Cool Whip thawed and divided
- 1/2 cup pecans chopped
Instructions
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13-inch pan.
- Mix crushed Teddy Grahams and melted butter until sandy, press evenly into the pan, bake 10 minutes, and cool slightly.
- Beat cream cheese and sugar smooth; add pumpkin, cinnamon, pumpkin pie spice, and nutmeg until combined.
- Beat in eggs one at a time, spread over the crust, and bake 30 to 35 minutes until edges set and the center is softly jiggly.
- Cool the cheesecake layer on a rack for 1 hour.
- Whisk pudding mixes and half-and-half until thickening; stand a few minutes and stir in 1 cup Cool Whip.
- Spread pudding over the cooled cheesecake, then spread remaining Cool Whip on top.
- Cover and refrigerate at least 6 hours or overnight; add pecans, cut into squares, and serve chilled.