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Creamy Pumpkin Cheesecake Lasagna

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A decadent layered dessert featuring spiced pumpkin pudding, creamy cheesecake filling, and a graham cracker crust, perfect for fall gatherings.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping (like Cool Whip), thawed
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 cups milk (whole milk or almond milk works great)
  • 2 packages instant vanilla pudding mix (3.4 oz each)
  • 1 tsp pumpkin spice
  • 1 cup whipped topping (additional for layering)
  • 1/4 cup crushed graham crackers
  • 1/2 tsp ground cinnamon

Instructions

  1. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9×13-inch baking dish to form an even layer. Chill in the refrigerator while you prepare the next layers.
  2. Beat the softened cream cheese and powdered sugar together in a mixing bowl until smooth and creamy. Add the vanilla extract and mix well. Fold in 1 cup of whipped topping until fully combined. Spread this mixture evenly over the chilled crust.
  3. In another bowl, whisk together the canned pumpkin puree, milk, vanilla pudding mix, and pumpkin spice until smooth and thickened (about 2-3 minutes). Spread this mixture gently over the cream cheese layer.
  4. Spread the remaining whipped topping evenly over the pumpkin pudding layer. Sprinkle with crushed graham crackers and a dash of ground cinnamon for that extra touch of fall flavor.
  5. Cover the dish and refrigerate for at least 4 hours, or overnight, to let the layers set and meld together beautifully.
  6. Slice into squares and serve chilled. Enjoy every creamy, spiced bite!

Notes

[‘Make sure your cream cheese is softened for easy mixing—it’s the key to a smooth, lump-free filling.’, ‘Use the back of a spoon or a crust press to compact the graham cracker crumbs so they hold together well.’, ‘Don’t rush the refrigeration step; it’s crucial for the layers to set properly.’, ‘If you’re making homemade whipped cream, stabilize it with a little powdered sugar to prevent it from deflating.’, ‘Always use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.’]

Nutrition

Keywords: Pumpkin, Cheesecake, Lasagna, Fall Dessert, Thanksgiving, Pumpkin Spice, Creamy Dessert, No-Bake Dessert

Find it online: https://katedishes.com/creamy-pumpkin-cheesecake-lasagna-recipe-perfect-for-fall/