Description
This Pumpkin Cheesecake Lasagna is a no-bake layered dessert that combines creamy pumpkin cheesecake filling, smooth vanilla pudding infused with pumpkin pie spice, and crunchy graham cracker layers. Finished with caramel sauce and chopped roasted pecans, it’s perfect for festive gatherings or a comforting autumn treat.
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 & Garnish
- 12 graham cracker sheets, divided
- 1/2 cup store-bought or homemade caramel sauce, divided
- Chopped roasted pecans, for serving
Instructions
- Make the Cheesecake Mixture: In a large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and granulated sugar until the mixture is light and fluffy. Slowly pour in the heavy cream and continue beating until stiff peaks form, creating a rich and creamy texture.
- Prepare the Pumpkin Pudding: In a separate medium bowl, whisk together whole milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until the mixture is smooth and thickened to the consistency of pudding.
- Assemble the Lasagna Layers: Spread a thin layer of the cream cheese mixture evenly in the bottom of a 13″ x 9″ baking dish. Top this with a layer of 6 or 7 graham cracker sheets. Spoon half of the pumpkin pudding mixture over the crackers, followed by half of the remaining cream cheese mixture. Drizzle half of the caramel sauce over this layer. Repeat the layering process, finishing with a top layer of cream cheese mixture. Reserve any remaining caramel sauce for serving.
- Chill: Loosely cover the assembled dish with plastic wrap and refrigerate for at least 4 hours or up to overnight. This allows the layers to set and the flavors to meld beautifully.
- Serve: Before serving, drizzle the reserved caramel sauce over the top and garnish generously with chopped roasted pecans for added crunch and flavor.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- You can make homemade caramel sauce to enhance flavor or choose store-bought for convenience.
- Refrigerate at least 4 hours to allow the layers to set properly; overnight chilling yields the best results.
- For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
- Graham crackers can be lightly crushed if you prefer smaller pieces but layering whole sheets gives a better structure.
Nutrition
- Serving Size: 1 slice (1/15th of recipe)
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 65mg
