Pumpkin Cheesecake Lasagna

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  • Pumpkin Cheesecake Lasagna – Filled with a graham cracker crust, pumpkin cheesecake filling, whipped cream and chopped pecans. The perfect fall dessert that’s great for a crowd!

    If you’ve never had a dessert lasagna, you are missing out! They’re filled with layers of deliciousness and are always so refreshing. This pumpkin cheesecake lasagna is one of my favorites, as well as chocolate lasagna and lemon coconut cream lasagna.

    piece of pumpkin lasagna on a white plate

    Pumpkin lasagna

    I started dreaming up this pumpkin lasagna recipe (also known as pumpkin delight or pumpkin lust cake) a couple months ago when I made my famous chocolate lasagna. I knew I had to make a version for fall and pumpkin was the first thing that came to mind. And boy is it delicious!

    I thought about using golden Oreo’s, but knew that a thick graham cracker crust would taste so much better. I am all about the thick crust! The brown sugar and cinnamon addition adds the perfect touch to this recipe!

    If you like pumpkin cheesecake, I think you will really love this dessert! It’s a yummy twist. There are a few different steps that take a little bit longer, but it’s totally worth it! YUM! Dig in!

    pumpkin cheesecake lasagna in a baking dish

    4 delicious layers!

    1. Graham cracker crust: Graham cracker crumbs, brown sugar, granulated sugar, cinnamon and butter
    2. Cream cheese filling: Cream cheese, sugar, vanilla, cool whip
    3. Pumpkin cheesecake filling: Cream cheese, powdered sugar, pumpkin, pumpkin spice, cinnamon
    4. Cool whip: Cool whip and chopped pecans

    collage of steps showing how to make pumpkin lasagna

    How to make pumpkin cheesecake lasagna

    Layer 1

    Combine the graham cracker crumbs, brown sugar, sugar and cinnamon in a medium-sized bowl. Stir in the melted butter, then press the crumb mixture down firmly into a greased 9×13″ dish. Bake at 350ºF for 8-10 minutes. Allow to cool completely.

    Layer 2

    Beat the cream cheese in a large bowl with an electric mixer. Slowly add the sugar and vanilla then beat until smooth. Stir in the cool whip and then spread on top of the crust. Refrigerate for at least 10 minutes.

    Layer 3

    Beat the cream cheese with an electric mixer, then beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice and cinnamon. Then spread on top of the second layer. Refrigerate for at least 10 minutes.

    Layer 4

    Top pumpkin lasagna with cool whip and chopped pecans and serve. Enjoy!

    eating pumpkin lasagna with a fork

    More pumpkin recipes:

    Pumpkin Lasagna Recipe

    Course: Dessert
    Cuisine: American
    Keyword: pumpkin cheesecake lasagna, pumpkin lasagna, pumpkin lasagna dessert
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Refrigerate: 20 minutes
    Total Time: 1 hour
    Servings: 24
    Calories: 207
    Author: Jamielyn Nye
    Pumpkin Cheesecake Lasagna - Filled with a graham cracker crust, pumpkin cheesecake filling, whipped cream and chopped pecans. The perfect fall dessert that's great for a crowd!

    Ingredients

    Layer 1:

    • 2 1/2 cups graham cracker crumbs
    • 1/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 1/2 teaspoons cinnamon
    • 10 Tablespoons salted butter , melted

    Layer 2:

    • 8 ounces cream cheese , softened
    • 1/4 cup granulated sugar
    • 1/2 teaspoon vanilla
    • 1 cup cool whip , softened

    Layer 3:

    • 8 ounces cream cheese , softened
    • 1 cup powdered sugar
    • 3/4 cup pumpkin
    • 1 teaspoon pumpkin spice
    • 1/4 teaspoon cinnamon

    Layer 4:

    • 1 to 2 cups cool whip , softened
    • 1/4 cup chopped pecans

    Instructions

    • Preheat oven to 350ºF. Butter a 9×13" baking dish and set aside.
    • In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, sugar and cinnamon. Stir in the melted butter. Press the crumbs down firmly into the pan. Bake for 8 to 10 minutes. Allow to cool completely.
    • For the second layer, beat the cream cheese in a large bowl with an electric mixer. Slowly add the sugar and vanilla then beat until smooth. Stir in the cool whip and then spread on top of the crust. Refrigerate for at least 10 minutes.
    • For the third layer, beat the cream cheese with an electric mixer. Beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice and cinnamon. Then spread on top of the second layer. Refrigerate for at least 10 minutes.
    • Top with cool whip and chopped pecans.

    Notes

    You could also top with candy corns or pumpkins for kids or a Halloween party. 

    Nutrition

    Calories: 207kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 165mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
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    piece of pumpkin cheesecake lasagna on a white plate

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