Pumpkin Cheesecake Lasagna

If you’re craving the perfect fall dessert that’s creamy, cozy, and completely irresistible, this Pumpkin Cheesecake Lasagna will steal the show. Layer upon layer of velvety pumpkin cheesecake filling, spiced pudding, buttery graham crackers, and sweet caramel come together in a no-bake masterpiece that tastes like autumn in every bite. Whether you’re hosting Thanksgiving dinner or just indulging in something sweet on a chilly evening, this easy dessert lasagna is pure comfort — and absolutely foolproof.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• No-Bake Dessert Magic – Forget the oven! This dessert sets perfectly in the fridge, saving you time and effort.
• Creamy & Dreamy Layers – Each bite combines the richness of cheesecake, the smoothness of pudding, and the warm flavor of pumpkin spice.
• Perfect for Fall Gatherings – Whether it’s Thanksgiving or a casual get-together, this dessert always impresses a crowd.
• Simple Ingredients, Stunning Results – You don’t need fancy ingredients to create a show-stopping dessert that looks and tastes gourmet.
• Make-Ahead Friendly – Prepare it the night before and let the flavors meld — it tastes even better the next day.

Ingredients Needed

For the Cheesecake Layer:

• 2 packages (8 oz each) cream cheese, softened to room temperature
• ½ cup (100 g) granulated sugar
• 1 cup heavy cream, cold

For the Pumpkin Layer:

• 2 cups whole milk
• 3 boxes (3.4 oz each) instant vanilla pudding mix
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 teaspoons pumpkin pie spice

For the Layers & Topping:

• 12 graham cracker sheets, divided
• ½ cup caramel sauce, store-bought or homemade, divided
• Chopped roasted pecans, for garnish

💡 Tip: You can swap graham crackers for gingersnaps or Biscoff cookies for extra spice and crunch.

How to Make Pumpkin Cheesecake Lasagna

Step 1: Whip the Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese and sugar together using a hand mixer on medium speed until smooth and fluffy. Gradually pour in the cold heavy cream and continue beating until the mixture forms stiff peaks. This creamy base will give your lasagna its luscious texture.

Step 2: Mix the Pumpkin Layer

In a separate bowl, whisk together the milk, instant pudding mixes, pumpkin purée, and pumpkin pie spice until the mixture is thick and silky. Let it rest for about 2 minutes to set — it should hold its shape on a spoon.

Step 3: Layer the Dessert

Spread a light layer of the cream cheese mixture on the bottom of a 9×13-inch dish to help the crackers stick. Arrange 6–7 graham crackers on top to form the first crust. Spoon over half of the pumpkin pudding, then top with half of the remaining cream cheese mixture. Drizzle half of the caramel sauce over the layer. Repeat this process, finishing with the cream cheese layer on top.

Step 4: Chill to Set

Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours — or overnight for best results. This chilling time allows the crackers to soften into a cake-like texture and the layers to meld beautifully.

Step 5: Finish and Serve

Before serving, drizzle the remaining caramel sauce generously over the top and sprinkle with chopped roasted pecans. Slice and serve chilled for a decadent, creamy bite of fall flavor.

Serving and Storage Tips

• Serving: Serve chilled, directly from the fridge. Add a dollop of whipped cream or a dusting of cinnamon on top for an extra touch.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Freezing: For longer storage, freeze individual portions in airtight containers for up to 1 month. Thaw in the refrigerator before serving — the texture remains surprisingly creamy.

Helpful Notes

• Use cold heavy cream for best whipping results — warm cream won’t hold peaks.
• If you prefer a stronger spice kick, add an extra ½ teaspoon of cinnamon or nutmeg.
• Make this dessert gluten-free by using gluten-free graham crackers.
• Want a holiday twist? Add a layer of crushed candied pecans between the pudding and cheesecake layers for crunch and sweetness.

Conclusion

This Pumpkin Cheesecake Lasagna is more than just a dessert — it’s a slice of cozy autumn comfort. With its silky layers, rich pumpkin flavor, and irresistible caramel drizzle, it’s sure to become a fall favorite at your table. Whether you’re serving it for a festive gathering or as a sweet treat after dinner, this recipe is guaranteed to impress.

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Frequently Asked Questions (FAQ)

Can I use homemade pudding instead of instant?

Yes! Homemade pudding works perfectly, but make sure it’s cooled and thickened before layering to prevent soggy textures.

Can I make this dessert ahead of time?

Absolutely — it’s even better the next day! Make it up to 24 hours in advance and keep it chilled until ready to serve.

How do I make this gluten-free?

Simply replace the graham crackers with gluten-free graham crackers or cookies. All other ingredients are naturally gluten-free.

Can I freeze Pumpkin Cheesecake Lasagna?

Yes! Freeze the assembled dessert (without the caramel and pecans) for up to a month. Thaw overnight in the fridge, then add toppings before serving.

Why is my cheesecake layer runny?

This usually happens if the cream wasn’t whipped long enough. Be sure to beat it until stiff peaks form — this helps the layers stay firm and defined.