Pumpkin Cheesecake Lasagna Dessert

Pumpkin cheesecake lasagna is my go-to dessert for busy holidays when I want something showstopping but do not have hours to spare. This recipe layers creamy pumpkin spiced filling, fluffy cheesecake mousse, soft graham crackers, and a generous drizzle of caramel for a festive treat that comes together in just 30 minutes of hands-on work. Make it the night before and wake up to the perfect no-bake dessert.

I started making this the first year I hosted Thanksgiving and now my family asks for it every time fall rolls around. Seeing everyone go back for seconds makes it a dish I look forward to making each year.

Ingredients

• Cream cheese: soft and tangy forms the rich cheesecake layer choose full fat for best texture
• Granulated sugar: sweetens the cream cheese mixture just enough look for pure cane sugar
• Heavy cream: adds lusciousness and helps create airy peaks stick with cold fresh cream
• Whole milk: makes the pudding layer smooth and creamy opt for whole for richness
• Instant vanilla pudding mix: thickens quickly and adds subtle vanilla notes use a trusted brand
• Pumpkin puree: brings true fall flavor look for pure pumpkin not pumpkin pie filling
• Pumpkin pie spice: gives warmth and cozy spices make your own if you want extra freshness
• Graham cracker sheets: transform into soft cake like layers as they chill choose sturdy classic style
• Caramel sauce: adds a buttery sweet finish homemade or store bought both work well
• Chopped roasted pecans: give crunch and nutty flavor toast lightly for best taste

Step-by-Step Instructions

Prepare the Cream Cheese Layer:

In a large bowl beat softened cream cheese with sugar using a handheld mixer on medium high speed for about three minutes until the mixture is light and fluffy. Slowly add the heavy cream and continue beating until stiff peaks form ensuring the mousse will hold its shape when layered.

Mix the Pumpkin Pudding:

In a separate medium bowl whisk together the whole milk vanilla pudding mix pumpkin puree and pumpkin pie spice. Continue whisking until the mixture is smooth and thick making sure there are no lumps.

Start Layering:

Spread a thin even layer of the cream cheese mixture in the bottom of a thirteen by nine inch baking dish. This prevents sticking and creates a creamy foundation. Lay six or seven graham cracker sheets over the cream cheese filling any gaps with broken pieces for good coverage.

Layer the Pumpkin and Cream Cheese:

Spoon half of the pumpkin pudding mixture over the graham crackers then carefully spread half of the remaining cream cheese mixture on top. Drizzle with half of the caramel sauce for a sweet ribbon of flavor.

Repeat Layers:

Add another layer of graham crackers then the rest of the pumpkin pudding and cream cheese mixture finishing with the cream cheese as the top layer. Smooth the surface gently with a spatula.

Chill the Dessert:

Cover the dish loosely with plastic wrap so the flavors can meld. Refrigerate for at least four hours but overnight is even better to let the graham crackers soften perfectly and the layers set.

Finish and Serve:

When ready to serve drizzle the remaining caramel over the top and sprinkle generously with chopped roasted pecans for crunch and a beautiful finish.

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I absolutely love the way the pumpkin puree blends into the creamy layers giving every bite that classic fall flavor. One of my favorite family memories is watching my niece sneak extra caramel and pecans onto her slice when she thought no one was looking. This dessert always brings people together in the kitchen for just one more bite.

Storage Tips

You can keep pumpkin cheesecake lasagna covered in the refrigerator for up to five days. I like to store it in the same dish I made it in with a layer of plastic wrap pressed gently on the surface. The flavors deepen every day and the graham crackers stay soft but never soggy.

Ingredient Substitutions

If you need a nut free version simply leave off the pecans. Swap in gingersnaps or vanilla wafers instead of graham crackers for a slightly different but delicious base. For a lighter version use light cream cheese and lower fat milk but be aware the texture will be less rich.

Serving Suggestions

Serve this chilled directly from the fridge. For a dinner party I cut small squares and garnish each with freshly whipped cream a dusting of extra pumpkin pie spice or even a few extra caramel drizzles. If you are feeling fancy crumble extra graham crackers over the top.

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Cultural Origins

Pumpkin and cheesecake are two classic American dessert flavors and this recipe blends them into one easy layered treat. Inspired by the popularity of both icebox cakes and pumpkin pie this dessert is uniquely American and perfect for fall gatherings when you want tradition with a twist.

Common Recipe Questions

→ Can I prepare this pumpkin cheesecake lasagna in advance?

Yes, it's best made ahead so the graham layers absorb moisture and soften fully. Overnight chilling is ideal.

→ Can I substitute homemade pudding for instant pudding mix?

Yes, use a thick homemade vanilla pudding, ensuring it sets firmly for layering.

→ What can I use instead of graham crackers?

Try vanilla wafers, digestive biscuits, or shortbread for a different base flavor and texture.

→ Is it possible to make this dessert nut-free?

Absolutely! Just omit the pecans or top with toasted pumpkin seeds for crunch.

→ How should leftovers be stored?

Keep covered in the refrigerator for up to 3 days. It may become even softer but remains delicious.

→ Can the dessert be frozen?

Freezing is not recommended, as the layers may become watery after thawing.