Go Back
–+ servings
Pumpkin Cheesecake Lasagna

Delicious Pumpkin Cheesecake Lasagna for Effortless Fall Indulgence

Indulge in this no-bake Pumpkin Cheesecake Lasagna, a delightful autumn dessert that captures the spirit of the season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Filling
  • 8 ounces Cream Cheese softened
  • 3/4 cup Granulated Sugar can be replaced with a sugar substitute
  • 1 cup Heavy Cream substitute with coconut cream for dairy-free
  • 1 cup Whole Milk reduce or substitute with non-dairy milk if preferred
  • 1 package Instant Vanilla Pudding Mix ensure it's instant, not cook-and-serve
  • 1 cup Pumpkin Puree no added spices
  • 1 teaspoon Pumpkin Pie Spice or a mix of cinnamon, nutmeg, and ginger
For the Layers
  • 12 sheets Graham Cracker Sheets use gluten-free crackers if necessary
For Topping
  • 1/2 cup Caramel Sauce store-bought or homemade
  • 1/2 cup Chopped Roasted Pecans can substitute with walnuts or omit entirely

Equipment

  • mixing bowl
  • Hand mixer
  • spatula
  • 9x13-inch baking dish
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. Prepare the Cream Cheese Mixture: In a large mixing bowl, combine cream cheese and granulated sugar. Beat until smooth and creamy, about 2 minutes.
  2. Whip the Heavy Cream: In a separate bowl, whisk heavy cream until soft peaks form, about 3-4 minutes. Fold into cream cheese mixture.
  3. Incorporate Pumpkin and Spice: Add pumpkin puree and pumpkin pie spice to the mixture and blend until smooth, about 1-2 minutes.
  4. Create the First Layer: Layer 1/3 of the graham cracker sheets in a baking dish and spread half of the pumpkin cream filling over the crackers.
  5. Repeat the Layers: Add another layer of graham cracker sheets followed by the remaining pumpkin filling. Spread evenly.
  6. Chill the Dessert: Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. Add the Toppings: Drizzle with caramel sauce and sprinkle chopped pecans on top.
  8. Serve and Enjoy: Slice into squares and serve chilled, with extra caramel sauce on the side if desired.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 35gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 900IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

Chill overnight for the best texture and mix cream cheese and heavy cream at room temperature for easier blending.

Tried this recipe?

Let us know how it was!