Frozen Pumpkin Pie Cheesecake – no baking required with this smooth and creamy seasonal pie.
It’s not a proper Thanksgiving dinner if there’s no Pumpkin Pie on the dessert table, but not everyone is a fan. I personally love Pumpkin Pie served with whipped cream, but didn’t acquire a taste for it until I was in my early twenties. Now, I love all things pumpkin, so when I found this recipe on Chelsea’s Messy Apron for Frozen Pumpkin Pie Cheesecake, I couldn’t resist giving it a try.
The crust has a hint of cinnamon and the cheesecake filling is extra creamy and delicious! I served my pie drizzled with Hershey’s Caramel Sauce (ice cream topping) and a little whipped cream and it was such a hit with my friends last weekend, I’m thinking this pie will make a repeat appearance on our Thanksgiving menu!
The recipe makes one regular size frozen cheesecake, but I made it instead in two smaller springform pans. Depending on the size of your slices, this pie easily serves 10-12 people. Enjoy!
- 2 sleeves graham crackers, finely crushed
- 3 tablespoons light brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons butter, softened (not melted)
- 1 cup pumpkin, not pumpkin pie filling
- 1 8 ounces package cream cheese
- 1 8 ounces cool whip
- 1 15 oz. can sweetened condensed milk
- 1/2 tsp. pumpkin pie spice
- Hershey's Caramel sauce
- Whipped cream
- Finely crush graham crackers In a blender or food processor. Stir in brown sugar and cinnamon.
- Add the softened butter and stir with a fork just until combined.
- Pour the crumbs into a springform pan and press into the bottom of the pan and up the sides. (II used two smaller springform pans - if you use a regular size, the crumbs will not go all the way to the top.)
- Put the crust in the freezer for 10-15 minutes while you prepare the filling.
- Beat the cream cheese until smooth and creamy. Add the pumpkin puree and pumpkin pie spice and mix until combined.
- Slowly add in the sweetened condensed milk and beat until the mixture is smooth, scraping down the sides of the bowl as needed. Fold in the cool whip - do not over mix.
- Pour the filling into the prepared crust and cover with plastic wrap. Freeze overnight or for 6-8 hours.
- Let soften for about 10 minutes before cutting. Serve with caramel sauce and whipped cream, if desired.
Recipe adapted from Chelsey's Messy Apron
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Amount Per Serving: Calories: 488Total Fat: 27gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 293mgCarbohydrates: 57gFiber: 3gSugar: 47gProtein: 7g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!