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Layered Pumpkin Cheesecake Bars

A decadent, three-layer dessert featuring a spicy gingersnap crust, a creamy cheesecake center, and a rich pumpkin mousse topping, finished with caramel and whipped cream.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 35 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 3 cups gingersnap cookies crushed into crumbs
  • 0.5 cup unsalted butter melted
Cheesecake Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping thawed
  • 1 tsp vanilla extract
Pumpkin Layer
  • 15 oz pumpkin puree 1 can
  • 2 pkgs instant vanilla pudding mix 3.4 oz each
  • 1 cup milk cold
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
Toppings
  • 2 cups whipped topping for garnish
  • 0.5 cup caramel sauce for drizzling

Equipment

  • 9x13 Baking Dish
  • Food Processor
  • Electric Mixer
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Combine crushed gingersnaps and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, then cool completely.
  3. Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of whipped topping.
  4. Spread the cream cheese mixture evenly over the cooled crust.
  5. In another bowl, whisk milk, pumpkin puree, pudding mixes, and spices until thick (about 2 minutes).
  6. Spread pumpkin mixture over the cream cheese layer.
  7. Refrigerate for at least 4 hours to set.
  8. Slice into bars. Top with dollops of whipped cream, a sprinkle of cinnamon, and a heavy drizzle of caramel sauce before serving.

Notes

Ensure the crust is completely cool before adding the cream cheese layer to prevent melting.