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Pumpkin Cheesecake Lasagna Recipe

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★★★★★

4.6 from 537 reviews

This Pumpkin Cheesecake Lasagna is a no-bake, layered dessert combining creamy pumpkin-flavored cheesecake with vanilla pudding, graham crackers, caramel sauce, and roasted pecans. Perfect for fall gatherings, it beautifully balances rich pumpkin pie spices with smooth cream cheese and a crunchy pecan topping.

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 tsp pumpkin pie spice

Assembly

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

Instructions

  1. Make cream cheese mixture: In a large bowl, using a handheld mixer on medium-high speed, beat the softened cream cheese and granulated sugar until light and fluffy. Gradually add the heavy cream and continue beating until stiff peaks form, creating a smooth and airy cheesecake layer.
  2. Prepare pudding layer: In a medium bowl, whisk together the whole milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until the mixture is smooth and thick, ensuring the pumpkin flavor is evenly incorporated throughout the pudding base.
  3. Assemble layers: Spread a thin layer of the cream cheese mixture evenly in the bottom of a 13″ x 9″ baking dish. Arrange 6 or 7 graham cracker sheets on top to form a solid layer. Spread half of the pumpkin pudding mixture over the crackers, then layer half of the remaining cream cheese mixture on top. Drizzle with half of the caramel sauce. Repeat the layering process with the remaining graham crackers, pudding, cream cheese mixture, and caramel sauce, ending with a final layer of cream cheese. Reserve some caramel sauce for serving.
  4. Chill to set: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or up to overnight, allowing the layers to firm up and the flavors to meld beautifully.
  5. Serve and garnish: Before serving, drizzle the reserved caramel sauce over the top and sprinkle with coarsely chopped roasted pecans to add a crunchy texture and nutty flavor to the dessert.

Notes

  • Ensure cream cheese is softened at room temperature for easier mixing and smooth texture.
  • For best results, use fresh pumpkin puree and high-quality instant vanilla pudding mix.
  • The dessert can be made a day ahead to allow flavors to fully develop.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Substitute caramel sauce with chocolate sauce for a different flavor profile.

Keywords: Pumpkin Cheesecake Lasagna, no-bake pumpkin dessert, layered pumpkin dessert, pumpkin pudding dessert, fall dessert recipe

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