Pumpkin Lush Dessert

This Pumpkin Lush Dessert recipe is better than pumpkin pie. With layers of graham cracker crust, cheesecake, pumpkin and whipped topping this pumpkin delight will be your new favorite fall treat!

Course Dessert

Cuisine American

Prep Time 30

Chilling Time (overnight is preferred) 3

Total Time 3 30

Servings Slices/pieces

Calories 595kcal

Author Beth, The Butcher’s Wife

Equipment

9x13 baking dish

Ingredients

Whipped Topping ( Cool Whip)

16 oz. whipped topping *Cool Whip - you will use this in a few layers and for the top of the dessert

Graham Cracker Crust Layer

13 sheets/whole graham crackers *about 1 and 1/2 sleeves/packages
8 tbsp butter *1 stick, melted
1 tbsp white sugar *brown sugar works too

Cheesecake Layer

16 oz. cream cheese *softened, 2 blocks
2 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
1 cup whipped topping *Cool Whip, take it out of the 16 oz. container

Pumpkin Layer

1 Box (5.1 oz.) Instant Vanilla Pudding
1 1/2 cups heaving whipping cream
1 can (15 oz.) Pumpkin Puree *make sure it is not pumpkin pie filling
2 tsp Pumpkin Spice *add more to taste
1 cup whipped topping *Cool Whip, take from the 16 oz. container

Topping-Final Layer

Whipped Topping *use the remaining Cool Whip
Pumpkin spice, caramel sauce or nuts can be added to the top if desired *these are not included in nutritional calculations

Instructions

Graham Cracker Crust

Preheat your oven to 350 ℉. Grease a 9x13 baking dish
Finely crush the graham crackers. The easiest way to do this is to put the crackers in a food processor. If you do not have a food processor, you can put the crackers in a zip top bag and crush them with something heavy. Make sure they are finally crushed.
In a bowl add your melted butter, the crushed graham crackers and sugar. Mix well.
Press the graham cracker crumb mixture into the bottom of the greased baking dish. Press it down firmly so it will stay together when the dessert is cut and served.
*A heavy drinking glass or the bottom of a spoon pressed on top of the crust works perfectly for getting it good and firmly packed down.
Bake the crust in the oven for 8-10 minutes, or until the top gets a little golden brown. Let it cool after it’s done baking.

Cheesecake Layer

Make the cheeecake layer while the crust bakes!
In a stand mixer with the whisk attachment (a hand mixer works too) add your cream cheese, powdered sugar and vanilla. Mix it well.
Add 1 cup of the whipped topping (Cool Whip) and gently fold it into the cream cheese mixture.
Spread the cheesecake layer on top of the cooled graham cracker crust.
NOTE: Spreading the thick cream cheese layer can be tricky. Gently spread it going in one direction at a time!!! If you go back and forth you will pick up/break off the top of the graham cracker crust and it will spread with the cream cheese mixture. It’s not a big deal if this happens…but if you want to avoid it, only spread it in one direction!
Put the baking dish in the fridge to chill the cheesecake layer while you make the pumpkin layer.

Pumpkin Layer

In a bowl add your vanilla pudding mix and heavy whipping cream. Mix well. It will be thick!
In a separate bowl add your pumpkin purée. Then add the whipped cream mixture to the pumpkin purée and mix well.
Add your pumpkin spice (add more to taste if needed). Mix it well.
Gently fold in 1 cup of the whipped topping (Cool Whip).
Spread this on top of the chilled cheesecake layer.

Topping

Spread the rest of the whipped topping (Cool Whip) on top of the pumpkin layer.
OPTIONAL: You can top it off with a sprinkle of pumpkin spice, cinnamon, caramel sauce or nuts!
This dessert needs to chill in the fridge for at least three hours. Overnight is preferred. After the desert has chilled, cut it into pieces and serve!

Nutrition