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Pumpkin Cheesecake Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 777 reviews
  • Author: Megane
  • Prep Time: 30 mins
  • Cook Time: 0 mins
  • Total Time: 4 hrs 30 mins
  • Yield: 12 - 15 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Pumpkin Cheesecake Lasagna is a decadent, no-bake layered dessert featuring creamy pumpkin-flavored cheesecake, fluffy vanilla pudding, graham cracker sheets, and a luscious caramel drizzle topped with roasted pecans. Perfectly suited for fall gatherings or holiday celebrations, it’s a rich and festive treat that requires minimal prep and refrigeration time for a delightful finish.

Ingredients

Scale

Cheesecake Layer

  • 2 (8-oz.) packages cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 cup heavy cream

Pudding Layer

  • 2 cups whole milk
  • 3 (3.4-oz.) packages instant vanilla pudding mix
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice

Assembly

  • 12 graham cracker sheets, divided
  • 1/2 cup store-bought or homemade caramel sauce, divided
  • Chopped roasted pecans, for serving

Instructions

  1. Prepare Cheesecake Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and sugar together until the mixture is light and fluffy. Gradually add the heavy cream and continue beating until stiff peaks form, creating a rich and creamy cheesecake layer.
  2. Prepare Pudding Mixture: In a medium bowl, whisk together the whole milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until the mixture is smooth, thick, and fully combined, enhancing the seasonal pumpkin flavor.
  3. Assemble Layers: In a 13 x 9-inch baking dish, spread a thin layer of the cream cheese mixture on the bottom. Place 6 or 7 graham cracker sheets evenly over the cheesecake layer. Next, spread half of the pumpkin pudding mixture on top, followed by half of the remaining cream cheese mixture. Drizzle with half of the caramel sauce. Repeat the layering process, finishing with the cream cheese mixture on top. Reserve the remaining caramel sauce for serving.
  4. Chill to Set: Cover the assembled dish loosely with plastic wrap and refrigerate for at least 4 hours, or up to overnight, allowing the layers to set and the flavors to meld nicely.
  5. Serve: Just before serving, drizzle the reserved caramel sauce over the top layer and sprinkle with chopped roasted pecans for added texture and flavor.

Notes

  • If you prefer, use homemade caramel sauce for a more personalized flavor.
  • For a crunchier texture, toast the pecans lightly before chopping.
  • This dessert can be prepared up to a day in advance and kept refrigerated.
  • Substitute dairy-free cream cheese and milk alternatives to make it dairy-free if desired.
  • Use gluten-free graham crackers to make the dessert gluten-free compliant.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of recipe)
  • Calories: 360
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.3g
  • Carbohydrates: 29g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg

Find it online: https://comfortplates.com/pumpkin-cheesecake-lasagna-recipe/