Introduction

This Pumpkin Cheesecake Lasagna is a delightful no-bake dessert that layers creamy, spiced pumpkin pudding with smooth cream cheese and crunchy graham crackers. Perfect for fall gatherings, it combines classic cheesecake flavors with seasonal pumpkin and a touch of caramel for extra indulgence.

A layered dessert square sits on a white plate, placed on a white marbled surface. The dessert has four visible layers: the bottom layer is a light brown crumbly biscuit base, followed by a thick creamy white layer, then a bright orange smooth layer, another layer of the crumbly biscuit, topped with another thin white creamy layer. The top is covered with a thick white whipped cream-like layer, drizzled with a shiny caramel sauce that drips down the sides. Rough pieces of pecans are scattered on top, adding texture. A fork is digging into the dessert from the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (8-oz.) packages cream cheese, softened
1/2 cup (100 g) granulated sugar
1 cup heavy cream
2 cups whole milk
3 (3.4-oz.) packages instant vanilla pudding mix
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
12 graham cracker sheets, divided
1/2 cup store-bought or homemade caramel sauce, divided
Coarsely chopped roasted pecans, for serving

Instructions

Step 1: In a large bowl, use a handheld mixer on medium-high speed to beat the cream cheese and sugar until light and fluffy. Slowly add the heavy cream and continue beating until stiff peaks form.
Step 2: In a medium bowl, whisk together the whole milk, instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice until smooth and thick.
Step 3: Spread a thin layer of the cream cheese mixture in the bottom of a 13″ x 9″ baking dish. Top with 6 or 7 graham cracker sheets. Add half of the pudding mixture, then half of the remaining cream cheese mixture. Drizzle with half of the caramel sauce. Repeat the layers, ending with the cream cheese mixture. Reserve the remaining caramel for serving.
Step 4: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours or up to overnight to allow layers to set and flavors to meld.
Step 5: Before serving, drizzle the reserved caramel sauce over the top and sprinkle with coarsely chopped roasted pecans.

Tips & Variations

For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
Use ginger snap cookies instead of graham crackers for added spice and crunch.
Make your own caramel sauce to control sweetness and add a homemade touch.
To make it even creamier, chill the cream cheese and beat it while cold for better texture.

Storage

Store the pumpkin cheesecake lasagna covered in the refrigerator for up to 3 days. It tastes best chilled and can be served straight from the fridge. If desired, bring to room temperature for 10–15 minutes before serving for softer texture. Do not freeze, as the texture may change upon thawing.

How to Serve

A glass dish filled with a layered dessert that has four distinct layers: at the bottom is a thick, smooth orange layer, followed by a thin light brown crumbly layer, then a middle white creamy layer, topped again by the light brown crumbly layer and a final thick white whipped cream layer. The top is drizzled with amber caramel sauce and sprinkled with chopped pecans. A square piece is being lifted out with a white spatula showing the clear separation of each layer against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is perfect for making a day ahead. Refrigerate it for at least 4 hours or overnight to allow the layers to set well and flavors to intensify.

What can I use instead of pumpkin pie spice?

If you don’t have pumpkin pie spice, you can mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves or allspice to equal 2 teaspoons. This blend will mimic the pumpkin pie spice flavor.