Pumpkin Pie Cheesecake (pie or cheeseball)



This no bake pumpkin pie cheesecake recipe was a #1 seller when I was packaging my recipes.  So I'm very excited to be able to share the 'homemade' version of this blend so those who are addicted have grown to love this favorite dessert can make it anytime they desire it! I'm including a few variations so it is easily duplicated in any home environtment.  Enjoy!





The original 'packaged' recipe for this fall favorite uses a powdered pumpkin flavor. Because this is not an ingredient you can find on the grocery store shelf, I'm going to give you 2 versions of the recipe.  One that uses canned pumpkin and one that uses a pumpkin powder you can find online.

Need Pumpkin Powder?
Here are the products I feature in my

[Disclosure ~ Yep...I'm an Amazon Affiliate, so if you decide you want to purchase any of my recommended ingredients I'll receive a small commission from that purchase.  It's one of the ways I help pay the bills around here and keep this blog running.  So thanks for the support *happy face*!]

Using the pumpkin powder version of the recipe is a great way to
package up this holiday flavor as a homemade gift. 
It fits perfectly into a pint sized mason jar!

By adding the pumpkin powder, recipients of the gift won't need to add pumpkin!  
Just include a recipe card with the perishable ingredients they need to add
and the blending directions for a pie or cheeseball. 

So without further ado...
here are the 2 versions of this 1 fabulous fall favorite!

Pumpkin Pie Cheesecake
(with powdered pumpkin )
INGREDIENTS

3/4 cup powdered sugar
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice blend (store bought or try this homemade version posted here)
1-2 tablespoons Pumpkin Powder
{all of the above ingredients can be pre-packaged and stored for easy use or gifting)

To Make a Pie add:
2 8 oz  packages of cream cheese, softened
1 8 oz package of whipped topping, thawed
1 graham cracker pie crust

To Make a Cheeseball add:
1 8 oz package of cream cheese, softened
1 stick of butter, softened
Dippers, like graham crackers or ginger snaps

DIRECTIONS

To Make the Pie:

  1. Using an electric mixer, beat together all dry ingredients and the cream cheese until smooth and creamy. 
  2. Gently stir in 1/2 of the whipped topping until fully combined and pour the fluffy mixture into your graham cracker crust.  Let this chill until ready to serve (best if refrigerated at least 2 hours before serving, but can be made several days in advance if desired)
  3. When ready to serve, top with the remaining whipped topping.  

To Make the Cheeseball:

  1. Using an electric mixer, beat together all dry ingredients, the cream cheese and the softened butter until smooth and fully blended. 
  2. Place mixture into a storage container OR wrap in plastic wrap and refrigerate to firm it up. (best if refrigerated at least 2 hours before serving, but can be made several days in advance if desired) 
  3. When firm, shape the mixture into a ball and place on a serving plate with dippers of choice.  

Pumpkin Pie Cheesecake
(withOUT  powdered pumpkin )
INGREDIENTS

3/4 cup powdered sugar
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice blend (store bought or try this homemade version posted here)
{all of the above ingredients can be pre-packaged and stored for easy use or gifting)

To Make a Pie add:
2 8 oz  packages of cream cheese, softened
1/4 cup of canned pumpkin
1 8 oz package of whipped topping, thawed
1 graham cracker pie crust

To Make a Cheeseball add:
1 8 oz package of cream cheese, softened
1 stick of butter, softened
1/4 cup of canned pumpkin
Dippers, like graham crackers or ginger snaps

DIRECTIONS

To Make the Pie:

  1. Using an electric mixer, beat together all dry ingredients, the canned pumpkin and the cream cheese until smooth and creamy. 
  2. Gently stir in 1/2 of the whipped topping until fully combined and pour the fluffy mixture into your graham cracker crust.  Let this chill until ready to serve (best if refrigerated at least 2 hours before serving, but can be made several days in advance if desired)
  3. When ready to serve, top with the remaining whipped topping.  

To Make the Cheeseball:

  1. Using an electric mixer, beat together all dry ingredients, the cream cheese, canned pumpkin, and the softened butter until smooth and fully blended. 
  2. Place mixture into a storage container OR wrap in plastic wrap and refrigerate to firm it up. (best if refrigerated at least 2 hours before serving, but can be made several days in advance if desired) 
  3. When firm, shape the mixture into a ball and place on a serving plate with dippers of choice.  

(both versions of the recipe are included in this one printable format)


The dry ingredients go into the bowl 
BTW...I'm not a big fan of pumpkin,
so I like to make this recipe without any pumpkin
and just serve it as a spiced cheesecake
 (using my version of a homemade pumpkin pie spice blend)
However, most people like that pumpkin flavor,
so add pumpkin powder if desired
or the canned pumpkin works too.  
This is the pumpkin powder I buy to make this recipe into
gifts for family and friends
(see quick link above to shop my
Amazon Affiliate link for this product)
 
It's the holiday season...butter and cream cheese are a given...right!

When using this as a cheeseball, place it on a pretty plate
to make your Thanksgiving or Christmas table look elegant and festive!

TIP FROM TAMI: One of my favorite finds in the freezer section
of the grocery store this time of year is 
Cinnamon Flavored Whipped Topping.
I LOVE to use this variation when making the pie...YUM!
(not a fan of pumpkin, like me?
Make this pie according to directions,
using the cinnamon whipped topping
and leave out the pumpkin and enjoy!)



Find more recipes for homemade Dessert mixes HERE...look for the Desserts eCookbook




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