This flavor combo is FANTASTIC Pumpkin Cheesecake Cobbler
Pumpkin Cheesecake Cobbler
Is it too early for pumpkin? September just began. I couldn’t wait any longer to dive right into something PUMPKIN. This is a Pumpkin Cheesecake Cobbler. Yes, two great flavors go into this Cobbler to make it irresistible. I’m already getting requests to make it again.
Although the weather is by no means cooling off here
and I’m not throwing on a sweater and jeans
it doesn’t mean I’m going to wait to make this again
It’s comfort food at it’s best!
I love how crisp the top got with the cheesecake flavor peeking through.
I couldn’t even wait for the cobbler to cool.
By the time I cut a piece and put a scoop of ice cream on top, it was melting……
oh darn….
I had to gobble up that piece before there was a mess to clean up.
Well, I may just have licked the plate a little bit.
another one of my favorite pumpkin treats are these:
If you like pumpkin as much as me.
I will be making this Pumpkin Cheesecake Cobbler again and again. It was a real crowd pleaser.
- 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
- Mix pumpkin evaporated milk and 1 teaspoon pumpkin pie spice and place into greased 13x9 casserole dish.
- blend together with 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 powdered 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.
If you like this or any other recipe at 
Sue/the view from great island says
The cobbler looks amazing, but I got sidetracked by the scones. I thought I had a great pumpkin scone recipe, but these look even better. In my opinion it’s never too early to start thinking about pumpkin!
Diane says
I got sidetracked by them myself and can’t stop thinking about the pumpkin scones either 🙂 Looks like it may just be a pumpkin week here!
Kristen says
Oh my goodness… what a delicious pumpkin recipe!
Alison @ Ingredients, Inc. says
wow this looks amazing! Great way to use pumpkin
Lauren @ KeepItSweet says
It is definitely not too early for pumpkin! This looks amazing!!
Kate says
Oh I’m definitely making this. I love all things pumkpkin. We actually had a beautiful day here in TX, yesterday. Finally it was in the 80’s all day. Perfect day for something pumpkin ; )
Paula says
No! It’s never too early for pumpkin recipes. What a treat for us to get two of your delicious treats in one post.
Janie B says
Yum! Can’t wait to try this.
Mommyof2Girlz/StephD says
Heaven, absolute heaven! I can not wait to try this recipe, thanks for sharing!
Audrey says
I Love anything pumpkin!! A little worried that the ones in my garden won’t ripen this year – they are still quite green.
Will definitely print this recipe right away!
Thanks so much for sharing it!
Sue says
Oh my, I’m sure I could probably eat the whole thing!
Marla says
Diane…love this pumpkin cobbler.
I would love if you added this and any other links to my pumpkin themed “Happy Post” today. https://su.pr/1rMDg2
NancyC says
That looks like such a yummy dessert!
Nia says
Making my grocery list now. I get so excited when the time for flavored snacks and drinks come out. One question thought is it a 10 oz or 5 oz can of the evaporated milk? Thanks 🙂
Diane says
Hi Nia,
I used a 12 oz can of evaporated milk. I will adjust recipe, thanks!
Ashley says
Hi Diane,
I’m looking forward to making this recipe tonight, but I’m a bit confused on one of the ingredients. When you say cake mix, do you want me to just throw it in dry? Or mix it normally, like a batter and then add it? If you could elaborate a bit more regarding that bit, I would be so appreciative. Thanks and Happy Samhain! Slainte!
Diane says
You heard right, you put DRY cake mix, you do not follow package directions, just put cake mix on it. The moisture from the other ingredients and butter along with cream cheese, absorb the dry mix. If you’be ever heard of dump cake, it’s similar to that, just dump it in.
~Diane
Carl says
Okay, so I’m late as heck finding this… hoping I can still get a response =)
I was just reading the recipe and had a tiny question. In the ingredient list, I see 2 tsp pumpkin pie spice, then in the directions, I see a total of 3 tsp spice (one tsp in pumpkin layer, and two tsp in the cake mix layer). So, is it 3 total? or should I only put 1 tsp into each? Thanks for the tempting recipes!
Diane says
I do not have my notes on this recipe at my finger tips, but I really believe 2 teaspoons would be sufficient. But really for the amount that the recipe makes three would be fine also. If you love pumpkin spice go ahead and add the extra. I most likely typed it incorrectly. I’m glad you found my blog 🙂 hopefully I’ll keep the errors to a minimum! ~Diane
Paulette says
this looks soooo good. Thank you.
I reposted your post on my blog this morning.
Paulette
https://createwithtlc-createwithtlc.blogspot.com/
Diane says
Thanks so much for sharing my pumpkin cheesecake cobbler Paulette!!!
Diana says
This looks so good. Thank you.
Rich says
I like the match up only thing I did different was I added walnuts and chocolate and serve with pistachio gelato