Perfect Pumpkin Vanilla Cheesecake

Finding the perfect fall dessert that feels fancy enough for Thanksgiving but easy enough for a regular weekend can be tricky. You want something that captures those cozy autumn flavors without spending your entire day in the kitchen, and it gets even more complicated when you’re trying to please both the pumpkin lovers and the cheesecake fans in your family.

Thankfully, this pumpkin vanilla cheesecake hits all the right notes: it’s creamy and satisfying, surprisingly straightforward to make, and combines two classic flavors that work beautifully together.

What Kind of Pumpkin Puree Should I Use?

For this cheesecake, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find pumpkin puree in the baking aisle, usually in 15-ounce cans like Libby’s or store brands. If you’re feeling ambitious, you can make your own by roasting a sugar pumpkin and pureeing the flesh, but canned pumpkin puree works just as well and saves you time.

Options for Substitutions

This no-bake cheesecake is pretty forgiving when it comes to swaps:

• Cream cheese: Make sure your cream cheese is fully softened for smooth mixing. If you’re in a pinch, you can use Neufchatel cheese, but the texture might be slightly less rich.
• Graham cracker crust: Feel free to use a gingersnap crust or vanilla wafer crust for extra flavor. You can also make your own crust using crushed cookies mixed with melted butter.
• Whipped topping: You can substitute with 2 cups of heavy cream whipped to soft peaks with 2 tablespoons of powdered sugar. This will give you a fresher taste but requires a bit more work.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you can’t find it, you can roast and puree your own pumpkin, but canned works perfectly fine.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
• Instant vanilla pudding mix: This is pretty essential for the structure of this no-bake cheesecake, so I wouldn’t recommend substituting it. The pudding mix helps everything set properly without baking.

Watch Out for These Mistakes While Baking

The biggest mistake when making no-bake pumpkin cheesecake is not letting your cream cheese come to room temperature first, which leads to lumpy filling that won’t blend smoothly no matter how much you mix it.

Another common error is adding the milk all at once to the pudding mix – instead, whisk it in gradually to prevent clumps from forming and ensure a silky texture.

Make sure to fold in the whipped topping gently rather than stirring vigorously, as overmixing will deflate the airy texture and leave you with a dense, heavy cheesecake.

For the cleanest slices, chill your cheesecake for at least 4 hours before serving, and run your knife under warm water between cuts to prevent the filling from sticking to the blade.

What to Serve With Pumpkin Vanilla Cheesecake?

This creamy pumpkin cheesecake is pretty perfect on its own, but a dollop of whipped cream and a sprinkle of cinnamon on top makes it even better. I love serving it with a hot cup of coffee or spiced chai tea – the warm spices in the drinks really complement the pumpkin and vanilla flavors. For a fun fall touch, try adding some crushed gingersnap cookies or candied pecans on the side for a nice crunch. If you’re feeling fancy, a drizzle of caramel sauce or a few fresh berries like raspberries can add a nice pop of flavor and color to each slice.

Storage Instructions

Refrigerate: This pumpkin vanilla cheesecake needs to stay chilled in the fridge covered with plastic wrap or foil for up to 5 days. The flavors actually get better after sitting overnight, so don’t worry about making it a day ahead! Just make sure to keep it cold since it has cream cheese and whipped topping.

Freeze: You can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. I like to cut the whole cheesecake into portions first, then wrap each piece separately so I can grab just what I need. The graham cracker crust holds up really well in the freezer too.

Thaw: When you’re ready for a slice from the freezer, just move it to the fridge and let it thaw for about 3-4 hours. It’ll taste just as creamy and delicious as when you first made it. You can also let it sit at room temperature for about 30 minutes if you want it less firm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 35-45 g
• Fat: 160-180 g
• Carbohydrates: 400-440 g

Ingredients

For the cream cheese layer:

• 8 oz cream cheese, softened
• 1 tbsp milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 4 oz whipped topping (half container)

For the pumpkin layer:

• 15 oz pumpkin puree (1 can)
• 2 packages instant vanilla pudding mix (3.4 oz each)
• 1 cup milk
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

For the topping and crust:

• 4 oz whipped topping (remaining half container)
• 1 graham cracker pie crust

Step 1: Prepare the Cream Cheese Layer

• 8 oz cream cheese, softened
• 1 tbsp milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 4 oz whipped topping (half container)
• 1 graham cracker pie crust

In a large bowl, beat together the softened cream cheese, 1 tablespoon of milk, granulated sugar, and vanilla extract until the mixture is smooth and creamy.

Gently fold in 4 oz (half container) of the whipped topping, being careful not to deflate it.

Spread this cream cheese mixture evenly into the bottom of the graham cracker pie crust to form the first layer.

Step 2: Make the Pumpkin Pudding Layer

• 1 cup milk
• 15 oz pumpkin puree (1 can)
• 2 packages instant vanilla pudding mix (3.4 oz each)
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

In another bowl, whisk together 1 cup of milk, the pumpkin puree, both packages of instant vanilla pudding mix, ground cinnamon, and pumpkin pie spice until thick and creamy with no lumps remaining.

Carefully spread the pumpkin mixture over the cream cheese layer in the pie crust.

I always make sure to whisk for at least 2-3 minutes to ensure the pudding sets up nicely.

Step 3: Top and Chill the Pie

• 4 oz whipped topping (remaining half container)

Spread the remaining 4 oz of whipped topping over the pumpkin layer, smoothing it out with a spatula.

Refrigerate the pie for at least 4 hours, or until set.

For best results, I like to let the pie chill overnight for the flavors to fully blend and the layers to firm up before serving.

Perfect Pumpkin Vanilla Cheesecake

Delicious Perfect Pumpkin Vanilla Cheesecake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 25 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 4

Calories: 3350

Ingredients Method

Ingredients

  

For the cream cheese layer:

• 8 oz cream cheese, softened
• 1 tbsp milk
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 4 oz whipped topping (half container)

For the pumpkin layer:

• 15 oz pumpkin puree (1 can)
• 2 packages instant vanilla pudding mix (3.4 oz each)
• 1 cup milk
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice

For the topping and crust:

• 4 oz whipped topping (remaining half container)
• 1 graham cracker pie crust

Method

 

1. In a large bowl, beat together the softened cream cheese, 1 tablespoon of milk, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in 4 oz (half container) of the whipped topping, being careful not to deflate it. Spread this cream cheese mixture evenly into the bottom of the graham cracker pie crust to form the first layer.
2. In another bowl, whisk together 1 cup of milk, the pumpkin puree, both packages of instant vanilla pudding mix, ground cinnamon, and pumpkin pie spice until thick and creamy with no lumps remaining. Carefully spread the pumpkin mixture over the cream cheese layer in the pie crust. I always make sure to whisk for at least 2-3 minutes to ensure the pudding sets up nicely.
3. Spread the remaining 4 oz of whipped topping over the pumpkin layer, smoothing it out with a spatula. Refrigerate the pie for at least 4 hours, or until set. For best results, I like to let the pie chill overnight for the flavors to fully blend and the layers to firm up before serving.