Easy 5-Step Philadelphia Cream Cheese Pumpkin Cheesecake

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!

Prep Time30

Setting Time4

Total Time4 30

Course: Dessert

Cuisine: American

Keyword: kraft double-layer pumpkin pie, kraft philadelphia pumpkin cheesecake recipe, philadelphia 3-ingredient cheesecake, philadelphia cream cheese pumpkin cheesecake, philadelphia no-bake pumpkin cheesecake

Servings: 8 servings

Author: cheesecakesworld

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 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.
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 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.
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 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.
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 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.
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.

Notes

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.