Pumpkin Cheesecake

Pumpkin Cheesecake

Pumpkin Cheesecake

pumpkin pie spiced cheesecake topped with a gingersnap pecan crumble

Our Pumpkin Cheesecake is the perfect balance between New York style cheesecake and flavorful pumpkin pie!  Top it with the included gingersnap pecan crumble, for a just-add-cool-water sweet and spiced fall favorite!

This dish is seasonal, so get it while you can!

4.31 fork rating
(from 366 fork ratings)


  • 1 Serving Meal
  • Dietary Considerations:  vegetarian
    • 630 calories
    • 14 g protein
  • Meal Net Weight:  5.2 oz | 147 g    
  • Meal Includes:  cheesecake mix,  gingersnap crust
  • Required: cool water
  • Recommended:  long handled spoon
Cooking method
just add water
Water required
3 ounces
cool water
Cook time
10 minutes
8 ounces

Cooking instructions

gingersnap crumble packet and oxygen absorbers (2 total) from main meal pouch and crumble packet.
3/8 cup (3 oz / 88 ml) of cool water to the main pouch and whisk to blend. Watch those corners!
air from pouch; seal and set aside.
for 10 minutes.
with gingersnap pecan crumble!
your Pumpkin Cheesecake!

Ingredients & Nutrition

Cheesecake Base (sugar, cream cheese powder [nonfat milk, lactic acid, dairy cultures, sodium hexametaphosphate], coconut oil, hydrogenated palm kernel oil, corn syrup solids, modified food starch [tapioca], nonfat dry milk, cheese powder [whey, reduced lactose whey, maltodextrin, cheddar and blue cheese (cultured milk, salt and enzymes), canola oil, salt, disodium phosphate, citric acid, lactic acid], sodium phosphate, calcium sulfate, lactic acid, salt, lactose, lactic acid esters of mono and diglycerides, sodium caseinate [milk derived], mono and diglycerides, dipotassium phosphate, citric acid, cellulose gum, artificial flavor, yellow 5, yellow 6), Whole Milk, Gingersnaps (enriched flour [wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid], sugar, palm oil and/or interesterified soybean oil, molasses, ginger, caramel color, salt, ammonium bicarbonate, cinnamon, baking soda, dextrose, monocalcium phosphate, high fructose corn syrup, cloves, cocoa processed with alkali, corn starch, malted barley, soy lecithin, natural and artificial flavors), Organic Pumpkin Puree, Greek Yogurt (nonfat milk solids, culture, lactic acid, natural flavor), Pecans, Organic Maple Syrup, Pumpkin Pie Spice, Red Pepper Spice (salt, spices, garlic, silicon dioxide)
Special Notes:

CONTAINS: Milk, Pecans, Soy, Wheat


Customer Reviews

4.31 fork rating
(from 366 fork ratings)

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by Campground Sally
This was DELICIOUS! Five star dessert for sure!!! Super easy to make and the serving size was perfect for two!

by Greylone
While heading out to teach canoe with a group I had never worked with before, it is always wise to take extra food just in case. I had this in my bag and while I went without that nite, My picky 14 year old daughter inhaled it and had to fight off the well fed campers. She loved it

by puppethaze
Great! Large portion just for dessert so next time I would decant and just use half for 1 person. Would also make a full meal by itself. Very much a buy again item.

by Jason Laflamme
Great flavors and love the crunch of the crust. I like it for breakfast with coffee. The sugar and the coffee get you to where you need to be quick...

by Carla
Lick-the-bag tasty. While watching thunderclouds threaten, I was relieved to have this no-cook dessert in the food pack for our last canoe trip.

by Matt
Tasty but VERY VERY sweet. Easy to make and thickens nicely to a peanut butter consistency. Was so sweet that I got tired of it and shared with 3 friends who had similar feelings.

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Press articles

Even a hard-to-please sweets fan says these 10-minute treats have a “texture better than any instant cheesecake I’ve ever made at home.” Lemon, pumpkin, and strawberry flavors all come with a salty-sweet gingersnap crust that you can layer into a dish for the best presentation—or sprinkle on top if you’re eating from the bag.

— Backpacker Magazine Fall/Winter Gear Guide, October 2011

As a general rule, I don’t believe in dessert... my backpacking nightcaps had traditionally been limited to picking the M&Ms out of my GORP. All that changed with the Packit Gourmet Cheesecakes. Packit describes the prep as “Super EZ,” and that’s exactly right. All you need to add is a cup of cold water, ten minutes, and - voila - instant deliciousness. When sampling the flavors at Torrey Pines State Reserve, we were consistently confounded by the comparable consistency and flavor to cheesecake made at home.

— Backpacker Magazine, April 2010

Frequently Asked Questions

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