Introduction

This Pumpkin Cheesecake Lasagna is a delightful no-bake dessert perfect for fall gatherings or any time you crave creamy pumpkin goodness. Layers of smooth cream cheese, spiced pumpkin pudding, and crunchy graham crackers come together with a drizzle of caramel and toasted pecans for added texture and flavor.

A close-up view of a square layered dessert in a clear glass baking dish set on a white marbled surface. The dessert has four visible layers: a bottom thick orange pumpkin layer, a light brown cookie layer above it, a white creamy layer above the cookie, and a top white whipped cream layer. The whipped cream is swirled with caramel sauce drizzled generously and scattered with chopped pecans. A woman's hand is holding a white spatula lifting a slice of the dessert, showing the distinct layers with caramel sauce dripping slightly on the sides. The whole dessert in the dish has the same toppings of caramel and pecans spread evenly on the whipped cream surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-oz.) pkg. cream cheese, softened

1/2 cup (100 g) granulated sugar

1 cup heavy cream

2 cups whole milk

3 (3.4-oz.) pkg. instant vanilla pudding mix

1 cup pumpkin puree

2 tsp. pumpkin pie spice

12 graham cracker sheets, divided

1/2 cup store-bought or homemade caramel sauce, divided

Coarsely chopped roasted pecans, for serving

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the cream cheese and sugar until light and fluffy. Slowly add the heavy cream and continue beating until stiff peaks form.

Step 2: In a medium bowl, whisk together the whole milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until smooth and thick.

Step 3: Spread a thin layer of the cream cheese mixture in the bottom of a 13″ x 9″ baking dish. Arrange 6 or 7 graham cracker sheets on top. Add half of the pumpkin pudding mixture, then half of the remaining cream cheese mixture. Drizzle with half of the caramel sauce. Repeat the layering, ending with a cream cheese layer. Reserve remaining caramel sauce for serving.

Step 4: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and layers to set.

Step 5: Before serving, drizzle the reserved caramel sauce over the top and sprinkle with coarsely chopped roasted pecans for added crunch.

Tips & Variations

For extra flavor, toast the pecans lightly in a dry skillet before chopping them.

If you prefer a less sweet dessert, reduce the sugar by 1/4 cup and adjust caramel amount accordingly.

Use gluten-free graham crackers to make this dessert suitable for gluten-sensitive guests.

Add a sprinkle of cinnamon or nutmeg on top just before serving for a hint of warm spice.

FAQs

Can I make this dessert ahead of time?

Yes, it’s ideal to prepare this dessert at least 4 hours ahead or overnight. This resting time allows the layers to set and the flavors to develop fully.

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can make your own blend using 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves or allspice.