If you’re looking for a fall dessert, this pumpkin cheesecake lasagna is what you need. Layers of cheesecake filling and pumpkin mousse will rock your world.
Pumpkin Cheesecake Lasagna -also known as pumpkin delight or pumpkin lust cake. The base starts out with a graham cracker crust, then on top is a cream cheese filling, topped with a pumpkin cheesecake filling. Then the whole thing gets topped with whipped cream and chopped pecans. Yum! The perfect fall dessert.
Pumpkin Cheesecake Lasagna is basically a no-bake dessert. Every bite is loaded with the warm, spicy taste of pumpkin pie and the decadent, creamy taste of cheesecake!
INGREDIENTS:
- 1 c. heavy cream
- 2 c. whole milk
- 2 (8-oz.) block cream cheese, softened
- 1/2 c. sugar
- 1 c. pumpkin puree
- 3 (3.4-oz.) packages vanilla pudding mix
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INGREDIENTS:
- 1 c. heavy cream
- 2 c. whole milk
- 2 (8-oz.) block cream cheese, softened
- 1/2 c. sugar
- 1 c. pumpkin puree
- 3 (3.4-oz.) packages vanilla pudding mix
- 1 tsp. pumpkin pie spice
- 12 graham cracker sheets
- 1/2 c. caramel
- Chopped pecans, for garnish
DIRECTIONS:
- In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.
- In a medium bowl, whisk together milk, pudding mix, pumpkin, and pumpkin pie spice until smooth and thick.
- Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9×13-inch baking dish. Top with a layer of six graham crackers. Add half of the pudding mixture and top with half of cream cheese mixture.
- Drizzle with half of caramel and repeat, ending with cream cheese layer (reserve remaining caramel until ready to serve).
- Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.
- Drizzle with remaining caramel and garnish with pecans before serving.
From: TipHero