Pumpkin Cheesecake Lasagna Dessert (Printer-Friendly Version)
No-bake layers of pumpkin, cream cheese, graham crackers, caramel, and pecans; chilled until perfectly soft.
# Required Ingredients:
→ Cream Cheese Layer
01 -
450 g cream cheese, softened
02 -
100 g granulated sugar
03 -
240 ml heavy cream
→ Pumpkin Pudding Layer
04 -
480 ml whole milk
05 -
3 x 96 g instant vanilla pudding mix
06 -
240 g pumpkin puree
07 -
2 teaspoons pumpkin pie spice
→ Assembly
08 -
12 graham cracker sheets
09 -
120 ml caramel sauce, divided
10 -
Chopped roasted pecans, for serving
# Step-by-Step Instructions:
01 -
In a large bowl, beat softened cream cheese and granulated sugar with a handheld mixer at medium-high speed until light and fluffy. Gradually add heavy cream and continue beating until stiff peaks form.
02 -
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 thick.
03 -
Spread a thin layer of cream cheese mixture at the bottom of a 33 x 23 cm baking dish. Arrange 6 to 7 graham cracker sheets over the mixture to completely cover the surface. Spread half of the pumpkin pudding mixture on top, followed by half of the remaining cream cheese mixture. Drizzle with half of the caramel sauce.
04 -
Arrange the remaining graham crackers over the previous layer. Spread the rest of the pumpkin pudding mixture followed by the final portion of the cream cheese mixture. Reserve any remaining caramel sauce for serving.
05 -
Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set and the graham crackers to soften.
06 -
Before serving, drizzle reserved caramel sauce on top and sprinkle with chopped roasted pecans.
# Handy Cooking Tips:
01 -
Chilling the dessert overnight enhances the texture, making the graham crackers perfectly soft and flavors blend harmoniously.