Pumpkin Pie Pudding Cheesecake

The best part about Fall is all the pumpkin spice flavors. This is the best pumpkin pie pudding cheesecake for fall. Creamy pumpkin spice pudding filling with vanilla wafers, topped with homemade pumpkin spice whipped cream.

During Fall, I look forward to all the pumpkin flavors. Believe it or not, I’m not too crazy over fall drinks, such as pumpkin spice latte. However, I am a sucker for all the pumpkin pie sweets. That’s why this pumpkin pie pudding cheesecake is so incredibly easy to make and will satisfy your fall cravings. Turn on your fireplace and take a bite from this cheesecake, and I guarantee that you will be so cozy and happy!

The idea of this cheesecake came from one of my previous cheesecake that I made, banana cream pudding cheesecake. I love that spongy wafer texture along with the cheesecake taste. Those two ingredients combined makes for the most perfect bite every time. So why not, do that but with pumpkin flavor! I used pumpkin puree and seasoned with pumpkin pie spice. I also made pumpkin pie flavor whipped cream from scratch using the Silk Almond Pumpkin Pie coffee creamer and heavy cream.

This is a baked cheesecake. You will bake this cheesecake in a water bath. Please don’t be afraid to use this method as it will elevate your cheesecake on another level. I’ve tried no bake cheesecake before, and its not that bad, however, if you want your cheesecake to really taste like a cheesecake, try this method out and you will not be disappointed. After trying this method, I always bake my cheesecake in the oven.

A few tips with baking cheesecake in a water bath. A water bath is a method for gently baking a cheesecake in its pan inside another larger pan filled with boiling water in the oven. Protect your cheesecake by wrapping your spring form pan in foil. This ensures any water seeping inside. The purpose of baking cheesecake in water bath is to eliminate any curdled texture, cracks in the surface, and a crooked tops.

Cheesecake Ingredients

Here are the main ingredients you’ll need for this cheesecake recipe:

Cream Cheese – I used Philadelphia cream cheese. Make sure cream cheese is room temperature so there’s no lumps when you mix.

White and Brown sugar. I like to mix both kinds of sugar to add sweetness and also deepens the flavor.

Vanilla Extract

Eggs – Make sure eggs are room temperature.

Pumpkin Puree – Use the puree not the pumpkin pie filling.

Pumpkin Pie Spice– we will season the pumpkin puree with this spice. If you don’t have pumpkin pie spice, you may season with cinnamon, nutmeg, and cloves.

Sour cream – Gives that moist texture to the cheesecake.

For the Pie Crust:

Nilla Wafers – you will crush the wafers in the blender to make the cheesecake crust.

Butter – Salted or unsalted butter can be used to mix the wafers in to make the crust.

Homemade Pumpkin Pie Whipped Cream:

Silk Almond Pumpkin Pie coffee creamer – this will add the pumpkin spice flavor for the whipped cream. If you don’t have this kind of creamer, you can season the whipped cream with some pumpkin spice.

Heavy whipping cream

Equipment Used

9” Spring Form Pan

Hand held mixer

Let’s Bake!

Prepare the crust

Use a food processor or a blender to crush the wafers. Pour the crushed wafers on the spring form pan and pour the melted butter. Use your hands to coat the wafers in with the butter and press gently in the pan to create an even surface.

How to Mix Cheesecake Batter

Place cream cheese in a large mixing bowl. I used three 8 oz of cream cheese and an additional 6 oz of cream cheese. Make sure cream cheese at room temperature.

Use a hand mixer to cream the cheese on the lowest setting. Mix until cream cheese is smooth. This should take about 3 minutes. Keep in mind to not beat too much air into the cream cheese!

With the mixer on low speed, mix in both sugars, vanilla extract, and pumpkin puree.

Mix in the pumpkin pie spice seasoning or the cinnamon, cloves, and nutmeg.

Mix in the sour cream. Scrape the sides of the bowl as needed. Mix for about 1 minute until blended.

In a small bowl, crack the eggs. Use a fork or hand whisk to whisk the eggs don’t over mix as you don’t want the mixture to froth.

Add the whisked eggs to the cream cheese mixture. Mix until combined.

Pour the half of the cheesecake batter into the spring form pan on the crust.

Crush wafers on top of the batter and pour remaining batter on top. Crush again wafers and sprinkle on top of the batter.

Gently lift the spring form pan and tap it a few times. This helps no air bubbles gets inside the cheesecake.

Baking Pumpkin Pie Pudding Cheesecake

Preheat oven to 350

Heat 4 quarts of water on the stove until steaming but not necessarily boiling. I used the kitchen sink water since it gets really hot.

Wrap spring form in foil.

Place wrapped spring form into a larger pan. I used a 10X15” baking pan.

Pour about an inch of hot water in the baking pan.

Carefully place the cheesecake in the preheated oven.

Allow the cake to bake for 60 minutes.

After 60 minutes, carefully take the cheesecake out of the oven, and out of the baking pan that had the water in. Remove the foil around the spring form, and allow to cool for an hour before placing in the fridge.

After the cheesecake has cooled down for an hour, place in the fridge for about 4-5 hours. This will set the cheesecake completely.

After 4-5 hours, remove the cheesecake from the pan.

Homemade Pumpkin Pie Whipped Cream

In a chilled medium sized bowl, pour the heavy cream and pumpkin spice creamer together. Mix on high setting until stiff peaks. Should take about 5-8 minutes.

Spread on top of the cheesecake and sprinkle some nutmeg or pumpkin pie spice. Enjoy!

How to Store Cheesecake

Store cheesecake in an airtight container in the fridge. You can enjoy your cheesecake by 2-3 days!

Pumpkin Pie Pudding Cheesecake

0 from 0 votes
Recipe by Dena Merhi Course: Dessert
Servings

12

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

500

kcal

The best part about Fall is all the pumpkin spice flavors. This is the best pumpkin pie pudding cheesecake for fall. Creamy pumpkin spice pudding filling with vanilla wafers, topped with homemade pumpkin spice whipped cream.

Ingredients

  • FOR THE CRUST
  • 1 1/2 cup vanilla wafers

  • 1/2 cup butter, melted

  • FOR THE CHEESECAKE
  • 22 oz cream cheese, room temperature

  • 2/3 cup granulated sugar

  • 2/3 cup brown sugar

  • 1 tsp vanilla extract

  • 15 oz pumpkin puree

  • 1 tbsp pumpkin pie spice seasoning

  • 1 cup sour cream, room temperature

  • 3 large eggs, room temperature

  • 1 cup crushed wafers

  • PUMPKIN SPICE WHIPPED CREAM
  • 8 oz heavy cream

  • 2 tbsp pumpkin pie spice coffee creamer, almond silk

Directions

  • FOR THE CRUST
  • Use a food processor or a blender to crush the wafers.
  • Pour the crushed wafers onto the spring form pan and pour the melted butter. Use your hands to coat the wafers in with the butter and press gently in the pan to create an even surface.
  • FOR THE CHEESECAKE BATTER
  • Preheat oven to 350°
  • Place cream cheese in a large mixing bowl.
  • Use a hand mixer to cream the cheese on the lowest setting. Mix until cream cheese is smooth. This should take about 3 minutes. Keep in mind to not beat too much air into the cream cheese!
  • With the mixer on low speed, mix in both sugars, vanilla extract, and pumpkin puree.
  • Mix in the pumpkin pie spice seasoning
  • Mix in the sour cream. Scrape the sides of the bowl as needed. Mix for about 1 minute until blended.
  • In a small bowl, crack the eggs. Use a fork or hand whisk to whisk the eggs, don’t over mix as you don’t want the mixture to froth.
  • Add the whisked eggs to the cream cheese mixture. Mix until combined.
  • Pour the half of the cheesecake batter into the spring form pan on the crust.
  • Crush wafers on top of the batter and pour remaining batter on top. Crush more wafers and sprinkle on top of the batter.
  • Gently lift the spring form pan and tap it a few times. This helps no air bubbles gets inside the cheesecake.
  • BAKING THE CHEESECAKE
  • Heat 4 quarts of water on the stove until steaming but not necessarily boiling.
  • Wrap spring form in foil.
  • Place wrapped spring form into a larger pan. I used a 10X15” baking pan.
  • Pour about an inch of hot water in the baking pan.
  • Carefully place the cheesecake in the preheated oven
  • Allow the cake to bake for 60 minutes.
  • After 60 minutes, carefully take the cheesecake out of the oven, and out of the baking pan that had the water in. Remove the foil around the spring form, and allow to cool for an hour before placing in the fridge for about 4-5 hours before serving.
  • PUMPKIN PIE WHIPPED CREAM
  • In a mixing bowl combine both the heavy cream and the pumpkin spice creamer.
  • Mix on high setting until stiff peaks. Should take about 5-8 minutes.
  • Spread on top of the cheesecake and sprinkle some nutmeg or pumpkin pie spice. Enjoy!

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