Hosting a crowd and don’t have hours to wrestle with pie crust? We’ve got you covered. This pumpkin pecan cheesecake lasagna is the ultimate no-bake fall dessert that’s basically pumpkin pie in disguise (but way easier.) In just 30 minutes, you can layer up all the creamy, spiced, dreamy goodness, then let your fridge do the heavy lifting while you focus on hosting. If you want to take it over the top, then just drizzle with caramel and sprinkle chopped pecans right before serving.
This one’s also a dream when you’re looking to make things ahead of time. Assemble it the night before a busy celebration, and the graham cracker layer will soften to perfection in the fridge. Cover, chill for at least 4 hours (or overnight,) and you’re guaranteed a crowd pleasing favorite.
Ingredients
- 2 (8-oz.) pkg. cream cheese, softened
- 1/2 cup (100 g.) granulated sugar
- 1 cup heavy cream
- 2 cups whole milk
- 3 (3.4-oz.) pkg. instant vanilla pudding mix
- 1 cup pumpkin puree
- 2 tsp. pumpkin pie spice
- 12 graham cracker sheets, divided
- 1/2 cup caramel sauce, divided
- Chopped roasted pecans, for serving
Directions
Step 1
Grab a large bowl and your handheld mixer, it’s time for some fluffy magic. Beat the cream cheese and sugar on medium-high until light, airy, and just begging to be layered. Slowly pour in the heavy cream and keep mixing until you see those beautiful stiff peaks forming. Think clouds… but tastier.
Step 2
In a medium bowl, whisk together the milk, pudding mix, pumpkin, and pumpkin pie spice until smooth, thick, and gorgeously orange. This is your pumpkiny, cozy middle layer that will make everyone swoon.
Step 3
Start by spreading a thin layer of the cream cheese mixture on the bottom of a large baking dish (think of it as the foundation for all the goodness to come.) Lay down 6–7 graham crackers, then half of the pumpkin pudding mixture, followed by half of the remaining cream cheese mixture. Drizzle with half the caramel for that decadent touch. Repeat the layers, finishing with the cream cheese mixture on top, but save the remaining caramel for the grand finale.
Step 4
Cover your masterpiece loosely with plastic wrap and refrigerate for at least 4 hours, or overnight if you want everything to meld together beautifully. The graham crackers will soften perfectly, and all those layers will come together like pure dessert magic.
Step 5
Just before serving, drizzle the reserved caramel over the top and sprinkle with chopped pecans. Boom! A no-bake pumpkin cheesecake lasagna that looks as amazing as it tastes. Slice, serve, and watch everyone swoon.
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