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Pumpkin Cheesecake Cobbler

Pumpkin Cheesecake Cobbler

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

Recipe by createdbydiane

12345

(3)

Prep Time: 10 minutes

Total Time: 1 hour

Servings: 12 servings

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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 8oz package cream cheese
1 cup powdered sugar

Directions

1Mix pumpkin, evaporated milk and 1 teaspoon pumpkin pie spice and place into greased 13x9 casarole dish.
2blend 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.
3mix softened cream cheese with powderes sugar and spread on top
4mix butter with 1/2 cup graham cracker crumbs and pour on top and spread out.
5Bake at 350 degrees for 50 minutes until set in middle.

Categories: Desserts, Brownies & Bars, American, Comfort Foods, One Dish

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Anonymous said:

Looks great, but need some clarification before I try it. The recipe calls for two teaspoons of pumpkin pie spice, but the directions list three. Also...butter melted?

12/21/2012 9:48:34 AM

TBSPAna said:

Hi! The cake mix should be dry when used in this recipe. It gathers moisture while cooking. The consistency of a cobbler is different from a cake. There was an error to this original recipe; the correct size of the canned pumpkin should be 29oz. Perhaps the amount of pumpkin is what caused the drier consistency?

12/17/2012 1:45:44 PM

Anonymous said:

This was very misleading. It reads as if the vanilla cake nix is dry, but the consistency of the cobbler leads me to believe that I should have prepared the cake mix as the directions on the box suggested and then combined the other ongredients. Please clarify.

12/16/2012 3:49:24 PM

Anonymous said:

I found words like "spread" and "pour" descriptors. That were not possible to do.

11/21/2012 12:15:42 AM

TBSPAna said:

Hi! You can serve cobbler either warm or cold. Although, a warm cobbler may be too inviting to wait for it to cool! :)

11/19/2012 2:57:39 PM

Anonymous said:

are you supposed to refridgerate this after or serve warm?

11/18/2012 12:29:40 PM

TBSPAna said:

Hi there! Sorry for the confusion, a 29 oz. can is the correct size for this recipe. Happy baking!

11/14/2012 1:00:54 PM

Anonymous said:

Is it really 20oz can of pumpkin? Have only seen 15 and 29 oz.

11/14/2012 11:01:13 AM

Anonymous said:

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.

10/31/2011 8:22:39 PM