I like fall for many reasons, but one reason is pumpkin flavor. I know that pumpkin flavored goodies are available in some places year round, but in my neck of the woods, fall brings out the pumpkin everywhere!

Pumpkin lattes, pumpkin cookies, pumpkin muffins, pumpkin pies, pumpkin coffee creamer, and even pumpkin ice cream. You get the picture!

I am a big fan of pumpkin flavored desserts. I am also a big fan of cheesecake. Imagine my excitement when I saw this treat in the cafeteria at work this week Pumpkin Layer Cheesecake!

I knew I was going to have try this fabulous creation! Here is my version of the recipe.

Pumpkin Layer Cheesecake

1 graham cracker crust
1 (14 oz) cheesecake mix
1 (3 oz) package of pumpkin pudding mix
Milk

In a bowl, prepare the cheesecake mix according to package directions. This usually requires 2 cups of cold milk to be added to the mix. Spread the cheesecake in the graham cracker crust. In a small bowl, mix the pudding mix with 1 cup of cold milk. The pudding will be thicker than regular pudding. Spread the pumpkin pudding over the cheesecake layer. Chill for 2 hours.

Make it a meal:  Serve this cheesecake as an evening snack with a cup of coffee. It also tastes great at breakfast, although it is probably not on the recommended breakfast list.

Approximate Nutritional Value per serving: Servings per Recipe: 6, Calories: 320, Fat: 4g, Cholesterol: 0mg, Sodium: 1390mg, Total Carbs: 64g, Protein: 5g.

Variations: Serve with a layer of whipped cream topping. Sprinkle chopped pecans over the pumpkin layer. Drizzle with caramel syrup.

After chilling in the fridge, this pie easily slices into pretty wedges of cream and golden layers. If you are planning a party, you can make individual sized servings by making your own graham cracker crust and placing all the layers in muffin pans.

Another pretty way to serve this cheesecake is to place the layers in small glass canning jars. The clear glass shows off the layers of cheesecake and pumpkin and everybody gets their own dish. If you don’t have extra canning jars setting around, you may use any clear glass bowl or even a short drinking glass.

If you are planning ahead and want to make several of these pies in preparation for upcoming events, you may freeze the cheesecakes. Allow time for the cheesecake to thaw completely before serving.

Of course, we are eating the entire cheesecake in a few days, so there is no need to worry about it going to waste at my house! If I were to stash any extra ones in the freezer, I would have to label them as something else to be sure they were still there when I wanted them.

Since this is one of my favorite desserts, I will be the one bringing spinach and broccoli pie to the family Halloween gathering.

Interested in one of the books pictured above? You can purchase on Amazon here.