Pumpkin Cheesecake Cobbler

pumpkin11Promise not to tell anyone? I’m not a huge pumpkin fan. I like it but I don’t go wild for it. I think I’m the only person that doesn’t go crazy for everything pumpkin this time of year.

I tried this a few weeks ago and it was a hit with everyone, including me. We ate it with vanilla ice cream and wow, it was absolutely delicious. Enjoy!


20 oz of pumpkin puree

1 12 oz can evaporated milk

4 teaspoons pumpkin pie spice

1 package vanilla (or yellow) cake mix

1 cup graham cracker crumbs

1/2 cup butter, almost melted

1 8 oz package of cream cheese

1 cup powdered sugar


Mix pumpkin, evaporated milk, and 4 teaspoons of pumpkin pie spice in a large bowl. Add vanilla cake mix and 1/4 cup graham cracker crumbs. Mix gently with a fork. Make sure not to overmix.

Pour mixture into a greased 13×9 casserole dish.

Mix softened cream cheese with powdered sugar and spread on top of pumpkin mixture. Mix butter with 3/4 cup graham cracker crumbs, pour on top of cream cheese mixture, and spread out.

Bake at 350 degrees for 50 minutes until set in middle. Serve with vanilla ice cream. I would suggest making this the day before serving. The flavors seemed to incorporate more and it tasted even better the next day.


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One Response to Pumpkin Cheesecake Cobbler

  1. Ally November 25, 2013 at 11:18 #

    I’m with you. Pumpkin’s fine but I don’t quite understand the huge fuss. Add this to the fact that my sister and my boyfriend LOVE it (and so start making stuff in late August or September!) and I’m generally all pumpkin-ed out well before Thanksgiving.

    This, though…I am a huge fan of cheesecake.
    Ally recently posted..ThankfulnessMy Profile

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