Pumpkin Cheesecake Cobbler

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Pumpkin and cheesecake all baked together into this EASY one dish dessert.

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Ingredients

  • 1 29 oz can pumpkin
  • 1 12 oz. can evaporated milk
  • 2 teaspoons pumpkin pie spice
  • 3/4 cup graham cracker crumbs
  • 1 package vanilla cake mix
  • 1/2 cup butter
  • 1 8-oz package cream cheese
  • 1 cup powdered sugar

Preparation

Step 1

Mix pumpkin, evaporated milk and 1 teaspoon pumpkin pie spice and place into greased 13x9 casarole dish.

Blend together vanilla cake mix, 2 teaspoons pumpkin pie spice with 1/4 cup graham cracker crumbs. Spread on top of pumpkin mixture. Mix gently with a fork. It does not need to be mixed completely. I still had dry cake mix on top before I added the next step.

Mix softened cream cheese with powderes sugar and spread on top

Mix butter with 1/2 cup graham cracker crumbs and pour on top and spread out.

Bake at 350 degrees for 50 minutes until set in middle.
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REVIEW:

Great recipe! I added a few extra ingredients and it came out super delicious. Instead of vanilla cake mix, I used a maple walnut cake mix and added a box of Jell-O brand Pumpkin Spice Pudding for extra moistness. Then once the cream cheese mixture is spread, I added a layer of brown sugar (only about a 1/2 cup), I also added another 1/3 cup of brown sugar and diced walnuts to the butter and graham cracker topping. The end result was a perfect blend of pumpkin richness and sweetness.

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