By Lindy Van Schalkwyk, last updated on January 26, 2023
This Philadelphia cream cheese pumpkin cheesecake is stuffed with delicious autumn flavors. Your guests will be begging you for more!
This recipe consists of three easy elements. The first is a classic graham cracker crust, the second a pumpkin pudding layer, and the third a vanilla Philadelphia cheesecake layer. This recipe is very versatile and shockingly easy to make. Take a look for yourself!
About Our Philadelphia Cream Cheese Pumpkin Cheesecake
Today we are blending together two of the most beloved cheesecake recipes by Kraft. That includes the Kraft Double-Layer Pumpkin Pie and their 3-Step Pumpkin Cheesecake recipe.
Merged together into one, you will have an extremely easy no-bake, double-layered cheesecake to make. It is perfect for the chilly autumn months and rainy winter days.
So, what exactly does this Philadelphia cream cheese pumpkin cheesecake consist of?
To start, we will make a classic graham cracker crust. You can also check out our many alternative crust options on our website. Personally, we love making an oatmeal crust or almond flour crust with this pumpkin cheesecake recipe.
The first layer will be made of a delicious pumpkin pudding mixture. We will be using a combination of pumpkin puree and pudding mix. Naturally, we will also be adding some classic autumn spices like cinnamon.
The second layer for this cheesecake will be a classic vanilla cheesecake layer. But, what makes it even more special is that we will use Philadelphia cream cheese!
And, if you know anything about this ingredient, you know that it’s hands-down the creamiest and tangiest cream cheese to use.
We’ve also developed an easy Philadelphia 3-ingredient cheesecake filling. This will make your life a breeze! Trust us!
As we’ve said, this is a no-bake cheesecake. So, once it has been set, you can simply remove it from the springform cake, slice it up, and serve it with some whipped cream.
So, without further or do, let’s take a look at how to make this incredible Philadelphia cream cheese pumpkin cheesecake.
What You Need To Make This Kraft Philadelphia Pumpkin Cheesecake Recipe
Ingredients for the crust
- 2 cups graham cracker crumbs
- 1/4 cup caster sugar
- 8 tablespoons (1/2 cup) salted butter, melted and cooled
Ingredients for the pumpkin pudding filling
- 1 can (15 ounces) pumpkin puree
- 2 packets (3.4 ounces each) of Jell-O Pumpkin Spice Instant Pudding
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice, optional
- Pinch of ground cloves, optional
Ingredients for the cheesecake filling
- 16 ounces full-fat Philadelphia cream cheese, softened at room temperature
- 1 1/2 cups confectioners sugar, sifted
- 2 1/2 cups heavy whipping cream, whipped to medium-stiff peaks
- 2 teaspoons vanilla extract
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Step by step instructions
Step 1: Make the graham cracker crust
To start, line a 10-inch springform cake pan with non-stick baking paper. Brush the sides with butter or cooking spray.
Combine all of the crust ingredients in a mixing bowl or food processor. Mix the ingredients together until you have a uniform wet crumb.
Press the crumb into the lined springform pan. Make sure that you make an even layer and that it is packed in tightly.
Once you’ve made the crust, place it inside the fridge so that it can set.
Step 2: Make the pumpkin pie pudding layer
Whisk together the pumpkin puree, powdered pudding mixes, and all of the ground spices in a mixing bowl. Make sure that you have. uniform lump-free mixture.
Pour the pumpkin filling directly into the crust-lined cake pan. Make sure that it is level and that there are no big air bubbles.
Wrap the entire cake pan with plastic or saran wrap and place it inside the fridge. For the best results, leave the pumpkin filling to set for an hour before adding the cream cheese filling.
Step 3: Make the cream cheese filling
First, add the softened cream cheese to a large mixing bowl. Using a high mixing speed, beat the cream cheese until it becomes lump-free and somewhat fluffy.
Then, slowly add the sifted confectioner’s sugar in three additions. Continue beating the cream cheese The mixture should become more and more fluffy.
Once you have a uniform sweetened cream cheese mixture, fold in a third of the whipped cream. Then, add another third, but this time, fold it in more gently. Finally, fold in the remaining whipped cream with the vanilla extract.
Do not over-mix the cheesecake batter or it will deflate.
Step 4: Assemble the Philadelphia cream cheese pumpkin cheesecake
Add the cheesecake filling over the semi-set pumpkin pudding layer. Work carefully to not disturb the pumpkin filling.
Again, make sure the cheesecake filling is even and level.
Step 5: Set your no-bake pumpkin cheesecake
Wrap your entire cake pan with plastic or saran wrap. Leave the double-layered cheesecake to set inside the fridge for at least 4 hours. We always prefer setting it overnight to ensure it doesn’t come out runny.
Expert Tips And Tricks
- To save yourself, even more, time and effort, you can buy a premade graham cracker crust. There are even a ton of other crust options, including gluten-free and vegan alternatives.
- Many people prefer making their own pumpkin puree at home. You can definitely do that too. However, it isn’t necessary.
- If you are in a rush and need to set both layers at the same time, work very carefully. the dense, heavy pumpkin layer has to go at the bottom. It will deflate the airy cheesecake layer.
Preparations Times And Servings
| Preparation Time | Setting Time | Servings |
| 30 minutes | 4 hours | 8 |
Wrapping Things Up – A Rich And Complex Philadelphia Cream Cheese Pumpkin Cheesecake
As you can see, our Philadelphia cream cheese pumpkin cheesecake is surprisingly easy to make. There isn’t much to do, and none of the elements are difficult to make.
If you enjoyed this quick and easy no-bake cheesecake recipe, make sure to go check out the many others we have. And don’t forget to share this recipe with your fellow bakers!
Easy 5-Step Philadelphia Cream Cheese Pumpkin Cheesecake
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray (or additional melted butter)
- Measuring cups and spoons
- Food processor, optional
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Plastic or saran wrap
Ingredients
Ingredients for the crust
- 2 cups graham cracker crumbs
- 1/4 cup caster sugar
- 8 tablespoons 1/2 cup salted butter, melted and cooled
Ingredients for the pumpkin pudding filling
- 1 can, 15 ounces pumpkin puree
- 2 packets (3.4 ounces each) of Jell-O Pumpkin Spice Instant Pudding
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice, optional
- Pinch of ground cloves, optional
Ingredients for the cheesecake filling
- 16 ounces full-fat Philadelphia cream cheese, softened at room temperature
- 1 1/2 cups confectioners sugar, sifted
- 2 1/2 cups heavy whipping cream, whipped to medium-stiff peaks
- 2 teaspoons vanilla extract
Instructions
- Make the graham cracker crustTo start, line a 10-inch springform cake pan with non-stick baking paper. Brush the sides with butter or cooking spray.Combine all of the crust ingredients in a mixing bowl or food processor. Mix the ingredients together until you have a uniform wet crumb.Press the crumb into the lined springform pan. Make sure that you make an even layer and that it is packed in tightly.Once you've made the crust, place it inside the fridge so that it can set.2 cups graham cracker crumbs, 1/4 cup caster sugar, 8 tablespoons 1/2 cup salted butter, melted and cooled
- Make the pumpkin pie pudding layerWhisk together the pumpkin puree, powdered pudding mixes, and all of the ground spices in a mixing bowl. Make sure that you have. uniform lump-free mixture.Pour the pumpkin filling directly into the crust-lined cake pan. Make sure that it is level and that there are no big air bubbles.Wrap the entire cake pan with plastic or saran wrap and place it inside the fridge. For the best results, leave the pumpkin filling to set for an hour before adding the cream cheese filling.1 can, 15 ounces pumpkin puree, 2 packets (3.4 ounces each) of Jell-O Pumpkin Spice Instant Pudding, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, optional, Pinch of ground cloves, optional
- Make the cream cheese fillingFirst, add the softened cream cheese to a large mixing bowl. Using a high mixing speed, beat the cream cheese until it becomes lump-free and somewhat fluffy.Then, slowly add the sifted confectioner's sugar in three additions. Continue beating the cream cheese The mixture should become more and more fluffy.Once you have a uniform sweetened cream cheese mixture, fold in a third of the whipped cream. Then, add another third, but this time, fold it in more gently. Finally, fold in the remaining whipped cream with the vanilla extract.Do not over-mix the cheesecake batter or it will deflate.16 ounces full-fat Philadelphia cream cheese, softened at room temperature, 1 1/2 cups confectioners sugar, sifted, 2 1/2 cups heavy whipping cream, whipped to medium-stiff peaks, 2 teaspoons vanilla extract
- Assemble the Philadelphia cream cheese pumpkin cheesecakeAdd the cheesecake filling over the semi-set pumpkin pudding layer. Work carefully to not disturb the pumpkin filling.Again, make sure the cheesecake filling is even and level.
- Set your no-bake pumpkin cheesecakeWrap your entire cake pan with plastic or saran wrap. Leave the double-layered cheesecake to set inside the fridge for at least 4 hours. We always prefer setting it overnight to ensure it doesn't come out runny.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.