Pumpkin Spice Cheesecake Delight

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Recipe by South Your Mouth

Pumpkin Spice Cheesecake Delight

1 cup all purpose flour

1/2 cup butter, softened

1 1/4 cups chopped pecans

Pinch of salt

8 oz. cream cheese, softened

1 cup powdered sugar

16 oz. Cool Whip divided

2 3.4-oz. boxes Pumpkin Spice instant pudding

3 cups milk

Pumpkin pie spice blend


Combine flour, butter, pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.


Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust.


Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread pumpkin mixture evenly onto cream cheese layer.


Spread remaining Cool Whip onto pumpkin layer then sprinkle with pumpkin pie spice.


Pumpkin Spice Cheesecake Delight

alternate recipe 

1 cup all purpose flour

1/2 cup butter, softened

1 1/4 cups chopped pecans

Pinch of salt

8 oz. cream cheese, softened

1 cup powdered sugar

16 oz. Cool Whip divided

2 3.4-oz. boxes vanilla instant pudding

1 1/2 cups milk

1 15-oz. can pumpkin

1/2  teaspoon Pumpkin Pie spice blend plus more for sprinkling on top of finished dessert.


Combine flour, butter, pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.


Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust.


Mix vanilla pudding mixes and 1 1/2 cups milk with an electric mixer until combined then mix on medium speed for one minute. Add pumpkin and Pumpkin Pie spice blend and continue mixing for one additional minute.  Spread mixture evenly onto cream cheese layer.


Spread remaining Cool Whip onto pumpkin layer then sprinkle with additional pumpkin pie spice.