Name: Pumpkin Cheesecake Lasagna
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 (8-oz.) pkg. cream cheese, softened -; 1/2 c. (100 g.) granulated sugar -; 1 c. heavy cream -; 2 c. whole milk -; 3 (3.4-oz.) pkg. instant vanilla pudding mix -; 1 c. pumpkin puree -; 2 tsp. pumpkin pie spice -; 12 graham cracker sheets, divided -; 1/2 c. store-bought or homemade caramel sauce, divided -; Chopped roasted pecans, for serving -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Cheesecake Lasagna

1. 2 (8-oz.) pkg. cream cheese, softened -

2. 1/2 c. (100 g.) granulated sugar -

3. 1 c. heavy cream -

4. 2 c. whole milk -

5. 3 (3.4-oz.) pkg. instant vanilla pudding mix -

6. 1 c. pumpkin puree -

7. 2 tsp. pumpkin pie spice -

8. 12 graham cracker sheets, divided -

9. 1/2 c. store-bought or homemade caramel sauce, divided -

10. Chopped roasted pecans, for serving -

How to cook deliciously - Pumpkin Cheesecake Lasagna

1. Stage

In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.

2. Stage

In a medium bowl, whisk milk, pudding mix, pumpkin, and pumpkin pie spice until smooth and thick.

3. Stage

Spread a thin layer of cream cheese mixture in the bottom of a 13" x 9" baking dish. Top with a layer of 6 or 7 graham crackers. Top with half of pudding mixture, then half of remaining cream cheese mixture. Drizzle with half of caramel. Repeat, ending with cream cheese layer (reserve remaining caramel until ready to serve).

4. Stage

Cover loosely with plastic wrap and refrigerate at least 4 hours or up to overnight.

5. Stage

Drizzle with reserved caramel. Top with pecans.