Creamy Pumpkin Cheesecake Lasagna
A luscious layered dessert combining spiced pumpkin, tangy cream cheese, and buttery graham crackers, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 3 hours (chilling time)
- Total Time: 3 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- Whipped cream or cool whip for garnish
- Optional: chopped pecans or caramel drizzle
Instructions
- Mix the graham cracker crumbs and melted butter in a bowl until fully combined. Press the mixture evenly into the bottom of your baking dish and refrigerate for 15 minutes to set.
- In a mixing bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and salt. Stir until smooth and set aside.
- Beat the softened cream cheese and powdered sugar together until fluffy. Add the vanilla extract and heavy whipping cream, continuing to mix until smooth and light.
- Spread the pumpkin mixture evenly over the graham cracker crust. Next, carefully layer the cheesecake mixture over the pumpkin layer, smoothing it out with a spatula.
- Refrigerate the lasagna for at least 3 hours (or overnight, if possible) to allow the flavors to meld and the layers to set. Before serving, top with whipped cream, chopped pecans, or a drizzle of caramel for extra flair.
Notes
[‘Ensure the cream cheese is softened before mixing to avoid lumps.’, ‘Chill the dessert overnight for best flavor and texture.’, ‘Use a rubber spatula for even layering.’, ‘Add whipped cream, chopped pecans, or caramel drizzle for garnish.’]
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Fat: 20
- Carbohydrates: 30
- Protein: 4
Keywords: Pumpkin, Cheesecake, Lasagna, Fall Dessert, Thanksgiving, Easy Dessert, Layered Dessert