PUMPKIN CHEESECAKE LASAGNA

Pumpkin Cheesecake Lasagna

 Sure, pumpkin pie is delicious, but when you have family over and mouths to feed, spending hours making pie isn't exactly feasible. This over-the-top cheesecake lasagna, though? It takes 30 minutes to throw together, and once it's assembled, the refrigerator does the rest. We love making this the night before a celebration—some extra time in the refrigerator allows the graham cracker layer to get perfectly soft. 

YIELDS:

12 - 15

PREP TIME:

0 HOURS 30 MINS

TOTAL TIME:

4 HOURS 30 MINS

INGREDIENTS

2 (8-oz.) block cream cheese, softened

1/2 c. sugar

1 c. heavy cream

2 c. whole milk

3 (3.4-oz.) packages vanilla pudding mix

1 c. pumpkin puree

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 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 9x13-inch baking dish. Top with a layer of six graham crackers. Add half of 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