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!
Preheat the oven to 350ºF. Butter a 9×13-inch baking dish.
Layer 1
In a medium 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 8 to 10 minutes. Let cool completely.
Layer 2
In a large bowl, beat the cream cheese with an electric mixer. Slowly add the sugar and vanilla and beat until smooth. Stir in the cool whip, Spread evenly over the crust. Refrigerate for at least 10 minutes.
Layer 3
In a large bowl, beat the cream cheese with an electric mixer. Beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice, and cinnamon. Spread evenly over the second layer. Refrigerate at least 10 minutes.
Layer 4
Spread cool whip evenly over the top and sprinkle with pecans.