2 Step Pumpkin Cheesecake Recipe

Indulge in this incredibly easy 2-step pumpkin cheesecake! Creamy, dreamy pumpkin filling meets a buttery crust (use your favorite store-bought or homemade!), all ready in under 30 minutes of active prep time. This no-bake recipe is perfect for fall gatherings or a cozy weeknight treat. Get ready to impress with minimal effort!

Prep Time 15 mins
Cook Time 30 mins
Calories 382.8 kcal
Protein 9g
Rating 4.6 (29 Reviews)
2 Step Pumpkin Cheesecake 86

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 2 Step Pumpkin Cheesecake

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How to Make 2 Step Pumpkin Cheesecake

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together 1 (8 ounce) package of softened cream cheese, 1 (15 ounce) can of pumpkin puree, ¾ cup granulated sugar, and 1 teaspoon pumpkin pie spice until completely smooth and creamy. Use a wire whisk or electric mixer.
  3. Gently fold in 1 (8 ounce) container of whipped topping until just combined. Be careful not to overmix.
  4. Pour the mixture into your prepared pie crust.
  5. Bake for 15 minutes. Then remove from oven and cool completely before refrigerating.
  6. Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
  7. Garnish with whipped cream, candied pecans, or a sprinkle of cinnamon before serving.
  8. Store leftover cheesecake in the refrigerator for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

109g

Fat

59g

Carbs

13g