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Pumpkin Cheesecake 4 Ways

Because one pumpkin cheesecake recipe isn't enough. Get the ingredients at your local Walmart:

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Here’s a video that shows you how to make it:

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12- 20 cupcake sized cheesecakes

12 gingersnaps

½ can Great Value Organic Pumpkin

1 box no-bake cheesecake mix

1 cup heavy cream

¼ teaspoon pumpkin pie spice


1. Place gingersnaps in the bottom of a muffin pan with liners.

2. Mix cheesecake mix, heavy cream, pumpkin, and pumpkin pie spice mix.

3. Place a scoop of cheesecake mix over gingersnaps in muffin pan.

4. Chill until firm.

5. Enjoy!


Makes 12 bars

⅓ can Great Value Organic Pumpkin

1 ¼ tablespoon mini chocolate chips

8 ounces cream cheese

1 box no-bake cheesecake mix (including crust mix)

5 tablespoons butter

2 tablespoons brown sugar


1. Combine pumpkin, no-bake cheesecake, and chocolate chips, and set aside.

2. Combine graham cracker crumbs (from box) with butter and brown sugar, then press into the bottom of a baking dish.

3. Pour cheesecake mixture over crumbs and top with additional chocolate chips.

4. Chill until firm and cut into bars.

5. Enjoy!


Makes 12 muffins

1 box spice cake mix

⅔ cup canned Great Value Organic Pumpkin (divided)

1 box no bake cheesecake mix

8 ounces cream cheese

2 eggs

¾ cup water


1. Prepare spice cake mix using ⅓ cup pumpkin, 2 eggs, and water, then set aside.

2. Combine ⅓ cup pumpkin, cheesecake mix, and cream cheese, blend well, then set aside.

3. Put about 1 ½ tablespoons cake mix in bottom of lined cupcake pans, then put about ½ teaspoon of cheesecake mix on top of that, and cover with additional mix.

4. Bake according to cake mix directions.

5. Enjoy!


Makes 12-18

½ can Great Value Organic Pumpkin

1 box no-bake cheesecake mix

2 cups heavy cream

3 tablespoons maple syrup


1. Mix pumpkin, cheesecake mix, 1 ½ cups heavy cream, and maple syrup until well combined.

2. Place in individual serving dishes and set until slightly set.

3. Whip remaining ½ cup cream and top on mousse.

4. Enjoy!