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Pumpkin Cheesecake Lush with Gingersnap Crust

Pumpkin cheesecake lush with gingersnap crust layers a fragrant baked cookie crust with smooth cheesecake, spiced pumpkin pudding, and whipped topping. Chill it for at least 4 hours for neat, creamy slices.
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Prep Time 20 minutes
Cook Time 10 minutes
Thickening and chilling 4 hours 5 minutes
Total Time 4 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup gingersnap cookie crumbs about 8 ounces
  • 6 tbsp unsalted butter melted
For the cheesecake layer and topping
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 cup frozen whipped topping thawed
For the pumpkin layer
  • 2 package (3.4 oz) instant vanilla pudding mix
  • 3 cup whole milk cold
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 tsp pumpkin pie spice

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Stir the gingersnap crumbs and melted butter together in a bowl.
  3. Press the mixture firmly into the bottom of an ungreased 9x13-inch baking dish.
  4. Bake for 8 to 10 minutes, until fragrant and set.
  5. Cool completely.
Make the cheesecake layer
  1. Beat the cream cheese in a large bowl until smooth.
  2. Beat in the powdered sugar and vanilla.
  3. Fold 1 cup of the whipped topping into the cream cheese mixture until combined.
  4. Spread the cheesecake mixture evenly over the cooled crust.
Make the pumpkin layer
  1. Whisk the pudding mix and cold milk in a bowl for 2 minutes.
  2. Whisk in the pumpkin puree and pumpkin pie spice until smooth.
  3. Let the mixture stand for 5 minutes to thicken.
  4. Spread the pumpkin mixture evenly over the cheesecake layer.
Finish the top and chill
  1. Spread the remaining 2 cups whipped topping evenly over the pumpkin layer.
  2. Cover and refrigerate for at least 4 hours before cutting and serving.

Notes

For clean slices, chill for the full 4 hours and wipe the knife between cuts. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the pudding and whipped topping may change texture. For a gluten-free variation, use certified gluten-free gingersnaps and check the pudding mix label.