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No Bake Pumpkin Spice Caramel Cheesecake Dessert


  • 2 cups graham cracker crumbs
  • 1 Tbs. sugar
  • 1 stick butter melted
  • 2 packages 8oz each cream cheese, softened
  • 1 cup sugar
  • 1 can 15 oz pumpkin
  • 1 1/2 tsp. McCormick Pumpkin Pie Spice
  • 12 oz frozen whipped topping thawed
  • 1/2 cup caramel sauce


  • Stir the sugar and graham cracker crumbs together.
  • Add the butter and mix well. Reserve 1/2 cup for the topping.
  • Press the rest into a 9×13 pan.
  • Combine the cream cheese, sugar in a mixer bowl. Beat until well combined.
  • Add pumpkin and Pumpkin Pie Spice to the mixer bowl and beat until combined.
  • Fold in whipped topping.
  • Spread pumpkin mixture onto graham cracker crust.
  • Drizzle caramel sauce over the top of the pumpkin.
  • Use a knife to swirl caramel into pumpkin fluff.
  • Sprinkle remaining crumbs over top of dessert.
  • Refrigerate 4 hours or over night.