Double Layer Pumpkin Pie Cheesecake
Description
Who can say no to a delicious no-bake double layer pumpkin pie cheesecake with cream cheese and pumpkin in a prepared graham cracker crust?
Ingredients
•
1 (8 ounce) package cream cheese, softened
•
1 tablespoon milk
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1 tablespoon white sugar
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1 (8 ounce) container whipped topping (such as Cool Whip®), thawed and divided
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1 (6 ounce) graham cracker crust (such as Nabisco® Honey Maid)
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1 (15 ounce) can pumpkin puree
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1 cup milk
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2 (3 2/5 ounce) packages instant vanilla pudding mix
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
Directions
1
Beat cream cheese, 1 tablespoon milk, and sugar together in a large bowl with a whisk until blended. Stir in half of whipped topping; spread into crust.
2
Whisk pumpkin puree, 1 cup milk, pudding mix, cinnamon, ginger, and ground cloves together in a bowl until mixture is thick and blended. Spread over cream cheese mixture.
3
Chill in the refrigerator until set, about 4 hours. Remove from the refrigerator; top with remaining whipped topping before serving.