Pumpkin Butterscotch Layer Dessert

4 from 23 votes

This scrumptious Pumpkin Butterscotch Layer Dessert has a cookie crust, a pumpkin cheesecake layer, butterscotch pudding, and finally is whipped cream.

Prep Time45

Chill Time2

Total Time2 45

Servings: pieces

Author: Miranda Couse

Ingredients

Crust

2 1/2 cups vanilla sandwich cookies crushed
1/2 cup butter melted

Cheesecake

8 ounces cream cheese room temperature
3.4 ounce instant butterscotch pudding mix
1 cup pumpkin puree divided
3/4 cup light brown sugar packed
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
1 tablespoon butter room temperature
8 ounces whipped topping thawed

Pudding

2 (3.4 ounce) packages instant butterscotch pudding mix
2 1/2 cups whole milk

Topping

8 ounces whipped topping thawed
1/4 teaspoon ground cinnamon for dusting
14 - 16 candy pumpkins
2 tablespoons butterscotch sauce

Instructions

Crust

In a small bowl, stir together 2 1/2 cups vanilla sandwich cookies and 1/2 cup butter until the crumbs look like wet sand.
Press the cookie crumbs into a 9x13 baking pan evenly. Don't press it up the sides of the pan. Place in the fridge to firm up.

Cheesecake

In a large mixing bowl, add in the 8 ounces cream cheese and 3.4 ounce instant butterscotch pudding mix. Beat with a hand mixer on medium until incorporated.
Add in 1/2 cup pumpkin puree and beat until smooth. Repeat with the remaining 1/2 cup pumpkin puree. Beating the puree in batches prevents the mixture from becoming lumpy. Scrape down the bowl and beat in any remaining cream cheese.
Add in the 3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 teaspoon pumpkin pie spice, 2 teaspoons vanilla extract, and 1 tablespoon butter. Beat until thoroughly combined.
Fold in the thawed 8 ounces whipped topping until the mixture is light and fluffy.
Spread the cheesecake mixture on top of the cookie crust. Be sure it's evenly spread out and hits all edges of the baking pan. Set aside.

Pudding

In a medium bowl, whisk together the 2 (3.4 ounce) packages instant butterscotch pudding mix and 2 1/2 cups whole milk until it becomes thick. It will take about 2 minutes.
Spread the pudding on top of the cheesecake mixture. Because the cheesecake is soft, add dollops of pudding on top and spread out each dollop until it was evenly spread out and went to the sides of the pan.

Topping

Spread the remaining thawed 8 ounces whipped topping on top of the pudding by placing dollops of whipped topping on top of the pudding and carefully spreading it out. Be sure to spread it to the edges. Cover and chill for at least two hours. I let mine sit overnight in the fridge.
Before serving, add the 1/4 teaspoon ground cinnamon to a small sifter. Sift the cinnamon all over the top. Stagger the candy pumpkins on top. Add the 2 tablespoons butterscotch sauce into a sandwich bag and cut a very small hole into one corner of the bag. Drizzle the sauce in between the pumpkins.
Cut and serve!

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

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