If you’re looking for the ultimate fall dessert, this Pumpkin Cheesecake Layered Pudding Dessert checks all the boxes. With four irresistible layers—a buttery cinnamon graham crust, creamy pumpkin cheesecake, silky vanilla pudding, and fluffy whipped topping with crunchy pecans—this dessert is festive, flavorful, and perfect for sharing.
Think of it as a fall-inspired lush dessert that looks impressive but is surprisingly easy to make. Every bite gives you the cozy flavors of pumpkin spice cheesecake layered with cool and creamy pudding, all sitting on top of a sweet cinnamon crust.
Why You’ll Love This Recipe
✔ Layered Perfection – So many textures in one bite.
✔ Pumpkin + Cheesecake Combo – A fall favorite that never fails.
✔ Crowd-Friendly – Made in a 9×13 pan for holidays, potlucks, or family gatherings.
✔ Make-Ahead Dessert – Chills in the fridge, so it’s ready when you are.
Ingredients You’ll Need
Cinnamon Crust
- 1⅓ cups finely crushed cinnamon Teddy Grahams (or cinnamon graham crackers)
- 4 tablespoons melted butter
Pumpkin Cheesecake Layer
- 16 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- 1 can (15 oz) pure pumpkin
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 2 large eggs
Pudding & Whipped Cream Layers
- 2 boxes (3.4 oz each) instant vanilla pudding
- 2 cups half & half
- 8 oz Cool Whip, thawed & divided
- ½ cup chopped pecans (optional, for topping)
Step-by-Step Instructions
1. Make the Crust
- Preheat oven to 350°F (175°C).
- Mix crushed Teddy Grahams with melted butter until evenly coated.
- Press firmly into a 9×13 pan and bake for 10 minutes. Set aside to cool slightly.
2. Bake the Pumpkin Cheesecake Layer
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in pumpkin and spices.
- Add eggs one at a time, mixing just until combined.
- Spread mixture over crust and bake for 30–35 minutes, until edges are set but center is slightly jiggly.
- Cool at room temperature for 1 hour.
3. Add the Pudding Layer
- Whisk pudding mixes and half & half until thickened.
- Fold in 1 cup Cool Whip.
- Spread over cooled cheesecake layer.
4. Finish with Whipped Topping
- Spread remaining Cool Whip over pudding.
- Cover and refrigerate for at least 6 hours or overnight.
- Sprinkle with chopped pecans before serving.
Tips for Success
- Use full-fat cream cheese and half & half for the creamiest texture.
- Try flavor swaps: French vanilla pudding, white chocolate pudding, or cheesecake pudding.
- For the crust, you can also use graham crackers, gingersnaps, Nilla Wafers, or Golden Oreos.
- Make ahead in the morning and chill until evening—it tastes even better after resting.
Storage
- Store leftovers in the fridge, covered, for 3–4 days.
- The pecans hold up well, so you can add them before storing.
This Pumpkin Cheesecake Layered Pudding Dessert is cozy, creamy, and everything you love about fall in one pan. Whether it’s for Thanksgiving, a holiday gathering, or a weekend treat, this dessert will be a show-stopper at your table. 🍂🎃