Call it whatever you want– a cheesecake, a desert lasagne, or some weird kind of trifle — this pumpkin cheesecake lasagne recipe has got us excited. Made using a graham cracker crust, layers of mousse – like pumpkin cream, cheesecake pastry filling, whipped cream, and a caramel drizzle, this dessert is great to serve guests or dig into all alone – no one’s judging!
Print Recipe Pumpkin Cheesecake Lasagne
A delicious reason to celebrate everyday.
In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes.
Slowly add in heavy cream and beat until stiff peaks form.
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.
For Layering the lasagna
Spread a thin layer of cream cheese mixture in a baking dish.
Top with a layer of graham crackers.
Add half the pudding mixture and top with a layer of half the cream cheese mixture.
Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.
Drizzle with caramel and garnish with pecans. Yum.