Pumpkin Cheesecake with Pecan Crust


A combination of cheesecake and pumpkin pie. For lovers of both!

15 servings


  • 2 cups all-purpose flour

  • 1 cup butter, softened

  • 1 cup chopped pecans (Optional)

  • 2 (8 ounce) packages cream cheese, softened

  • 5 cups frozen whipped topping, thawed

  • 2 cups confectioners' sugar

  • 2 teaspoons vanilla extract

  • 2 (3.5 ounce) packages instant vanilla pudding mix

  • ½ cup milk

  • 3 cups pumpkin puree

  • 4 teaspoons pumpkin pie spice

  • ½ cup chopped pecans (Optional)


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium mixing bowl combine flour, butter or margarine, and 1 cup chopped pecans. Beat until thoroughly combined. Press mixture into a 9x13 inch baking dish.

  3. Bake in preheated oven for 15 minutes. Set aside to cool.

  4. In a medium mixing bowl combine cream cheese, 2 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth. Spread evenly over cooled crust.

  5. In a large mixing bowl combine pudding, milk, pumpkin puree, pumpkin pie spice, and 2 more cups of whipped topping. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining 1 cup of whipped topping. Sprinkle with 1/2 cup chopped pecans if desired. Chill at least 1 hour before serving.

Nutrition Facts (per serving)

563 Calories
38g Fat
54g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 563
% Daily Value *
Total Fat 38g 48%
Saturated Fat 21g 104%
Cholesterol 66mg 22%
Sodium 492mg 21%
Total Carbohydrate 54g 19%
Dietary Fiber 3g 11%
Total Sugars 34g
Protein 6g
Vitamin C 2mg 12%
Calcium 66mg 5%
Iron 2mg 12%
Potassium 225mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.