Give your fork an adventure this fall with this Pumpkin Cheesecake Lasagna. Let those tongs dive into layers of fluffy-sweet cream, honey-toasty graham cracker and nostalgic pumpkin pie pudding. It’s all tied together with caramel drizzle and the buttery crunch of pecans. Making it is fun too—just layer, and layer and layer all the goodness. Your friends and family will eagerly anticipate this annual treat.
15min
Prep time
10min
Cook time
12
Servings
Pumpkin Cheesecake Lasagna
Give your fork an adventure this fall with this Pumpkin Cheesecake Lasagna. Let those tongs dive into layers of fluffy-sweet cream, honey-toasty graham cracker and nostalgic pumpkin pie pudding. It’s all tied together with caramel drizzle and the buttery crunch of pecans. Making it is fun too—just layer, and layer and layer all the goodness. Your friends and family will eagerly anticipate this annual treat.
Give your fork an adventure this fall with this Pumpkin Cheesecake Lasagna. Let those tongs dive into layers of fluffy-sweet cream, honey-toasty graham cracker and nostalgic pumpkin pie pudding. It’s all tied together with caramel drizzle and the buttery crunch of pecans. Making it is fun too—just layer, and layer and layer all the goodness. Your friends and family will eagerly anticipate this annual treat.
In a medium bowl, beat cream cheese and sugar using an electric hand mixer until smooth, about 1 minute. Add heavy cream and vanilla and beat until medium peaks form, about 1 minute. Set aside.
In a separate large bowl, beat milk, pumpkin puree, pudding mix and pumpkin pie spice using an electric hand mixer, until combined, about 1 minute.
Spread a thin layer of cream cheese mixture in the bottom of 9x13-inch baking dish. Top with a layer of 6 graham crackers. Spread half the pudding mixture evenly over the graham crackers. Top with half of the cream cheese mixture. Drizzle with half of the caramel. Repeat with remaining pudding mixture and graham crackers, ending with a layer of the cream cheese mixture.
Cover with plastic wrap and refrigerate for at least 4 hours. Drizzle with remaining caramel, and garnish with pecans. Slice and serve.
