Pumpkin Cheesecake Lasagna

Pumpkin Cheesecake Lasagna -also known as pumpkin delight or pumpkin lust cake. The base starts out with a graham cracker crust, then on top is a cream cheese filling, topped with a pumpkin cheesecake filling. Then the whole thing gets topped with whipped cream and chopped pecans. Yum! The perfect fall dessert.

I started dreaming up this recipe a couple months ago when I made this Chocolate Lasagna recipe. I knew I had to make a version for fall and pumpkin was the first thing that came to mind. I thought about using golden Oreos, 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!

Looking for more pumpkin recipes? You’ll love these too:

• Pumpkin bars
• Chocolate chip pumpkin bread
• Pumpkin cheesecake dip
• Pumpkin bundt cakes with salted caramel
• Pumpkin snickerdoodles

Pumpkin Cheesecake Lasagna

Course: Dessert

Cuisine: American

Prep Time: 1 hour

Cook Time: 8 minutes

Total Time: 2 hours

Servings: 24

Calories: 157

Author: Jamielyn

Pumpkin Cheesecake Lasagna -also known as pumpkin delight or pumpkin lust cake. The base starts out with a graham cracker crust, then on top is a cream cheese filling, topped with a pumpkin cheesecake filling. Then the whole thing gets topped with whipped cream and chopped pecans. Yum! The perfect fall dessert.

Print Recipe Rate this Recipe

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

Layer 3:

• 8 ounces 8-ounce package 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 dish and set aside.
• In a medium size 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

For kids you could also top with candy corns or pumpkins.

Nutrition

Calories: 157kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 235mg | Potassium: 91mg | Sugar: 14g | Vitamin A: 9.4% | Vitamin C: 0.4% | Calcium: 8.2% | Iron: 2.7%

PIN THIS RECIPE