Double Layer Pumpkin Cheesecake

Tory made this for my birthday this year. It was nice and easy and we just happened to have all of the necessary ingredients. The only thing we were missing was the whipped topping on top! We also used cheesecake flavored pudding instead of vanilla because that's all we had. This is a no-bake recipe which makes it perfect for a cool summer dessert. Enjoy!

Double Layer Pumpkin Cheesecake


1 graham cracker pie crust
1 package (8 oz.) cream cheese, softened (we used the 1/3 less fat-Neufchatel cream cheese)
1 cup + 1 Tbsp. milk, divided
1 Tbsp. sugar
1 tub (8 oz.) Cool Whip, thawed, divided
1 can (15 oz.) pumpkin
2 packages (3.4 oz. each) instant vanilla pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves


-Beat cream cheese, 1 Tbsp. milk and sugar in large bowl until well blended.
-Fold in 1/2 of whipped topping. Spread into crust.
-Mix remaining milk, pumpkin, pudding mixes, and spices 2 min. Mixture will be thick.
-Spread over cream cheese layer.
-Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving.