Pumpkin Cheesecake Lasagna

Pumpkin Cheesecake Lasagna

It’s the pumpkin cheesecake equivalent of Mt. Everest.

Total Time:
Level: Easy
Serves: 10 to 12


  • 10 graham crackers, crushed
  • 1 stick butter, melted
  • 1/4 c. + 1/2 cup sugar
  • 1 (8 oz) package cream cheese, softened
  • 3 c. heavy cream
  • 1 1/2 to 2 1/2 c. milk
  • 3 small packages instant vanilla pudding
  • 1 c. canned pumpkin
  • 2 tsp. pumpkin pie spice
  • 1/2 c. jarred caramel sauce
  • 3 tbsp. powdered sugar


  1. Preheat oven to 350 degrees. Mix graham cracker crumbs,
    melted butter, and sugar together and press the mixture into the bottom of a
    9 x11 glass baking dish. Bake for 15 minutes. Allow to cool.
  2. In the bowl of an electric mixer, beat cream cheese and ?
    cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy
    cream and beat until stiff peaks form.
  3. In another medium bowl,
    beat milk, pudding mix, pumpkin, and
    pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups
    milk and beat until it’s the consistency of a pudding—if it’s too thick, continue to add the rest of the milk.)
  4. Finally, in small mixing bowl, beat remaining heavy cream
    with powdered sugar until it forms soft peaks.
  5. Layer lasagna: Pour 1/3 of the cream cheese mixture over
    the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel
    sauce on the pumpkin. Repeat two more times. Before the final drizzle of
    caramel, top the last pumpkin layer with whipped cream, then finish with a
    final drizzle of caramel. Allow lasagna to chill in refrigerator for 4 hours
    before serving.

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