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–+ servings

Pumpkin Cheesecake Pretzel Salad for Festive Feasts

This pumpkin cheesecake pretzel salad is a delightful blend of creamy pumpkin and crunchy pretzel, perfect for festive gatherings.
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Prep Time 45 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups crushed salted pretzels adds crunch and salty contrast
  • ¾ cup unsalted butter melted
  • 3 tablespoons granulated sugar provides sweetness
For the Cheesecake Layer
  • 16 ounces cream cheese softened
  • ¾ cup powdered sugar for sweetness
  • 1 teaspoon vanilla extract adds flavor
  • 1 cup whipped topping thawed
For the Pumpkin Layer
  • 15 ounces pumpkin puree provides earthy flavor
  • 3.4 ounces instant vanilla pudding mix for thickening
  • ¾ cup cold whole milk activates pudding
  • ½ cup packed light brown sugar adds sweetness
  • 1½ teaspoons pumpkin pie spice for flavor
For Topping and Garnish
  • 1½ cups whipped topping for garnish
  • ½ cup crushed salted pretzels for garnish

Equipment

  • 9x13 inch glass baking dish
  • Food Processor
  • mixing bowls
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch glass baking dish. Crush 2 cups of salted pretzels into coarse crumbs.
  2. Melt ¾ cup of unsalted butter and pour it over pretzel crumbs with 3 tablespoons of sugar. Mix and press into the baking dish.
  3. Bake crust for 10 minutes until golden. Let cool for 30 minutes.
  4. Combine 16 ounces of cream cheese, ¾ cup of powdered sugar, and 1 teaspoon of vanilla, and beat until smooth.
  5. Fold in 1 cup of whipped topping. Spread over cooled crust.
  6. In another bowl, whisk ¾ cup of cold milk with 3.4 ounces of pudding mix until thickened.
  7. Mix in 15 ounces of pumpkin puree, ½ cup of brown sugar, and 1½ teaspoons of pumpkin pie spice. Fold in 1½ cups of whipped topping.
  8. Spoon the pumpkin filling over the cheesecake layer. Refrigerate for 20 minutes.
  9. Spread remaining 1½ cups of whipped topping on top and cover tightly.
  10. Chill for at least 4 hours or overnight before serving. Garnish with ½ cup of crushed pretzels and sprinkle with cinnamon.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 33mgSodium: 215mgPotassium: 50mgFiber: 1gSugar: 21gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Ensure pretzel crumbs are well-coated and layers are fully chilled before adding to maintain texture.

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