Layered Pumpkin Cheesecake Lasagna

Fall has arrived, and we’re ready for pumpkin everything! Layered Pumpkin Cheesecake Lasagna is surely a sweet season opener. This recipe from our friends at U.S. Dairy layers creamy cheesecake, spiced pumpkin pudding, graham crackers and caramel for a festive fall dessert everyone will love. Click here for a printable recipe.

Layered Pumpkin Cheesecake Lasagna

Prep time: 25 minutes
Servings: 12

Ingredients

• 2 cups cream cheese, room temperature*
• 2 packages instant vanilla pudding, 3.4 oz. each
• 1/2 cup sugar
• 1 cup heavy cream*
• 1 teaspoon vanilla extract
• 2 cups whole milk*
• 1 cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 12 graham crackers, whole, then divided
• 1/2 cup caramel sauce, divided
• Chopped pecans for garnish
  * Items that can be purchased at Hansen’s Dairy Stores

Directions

• In a medium bowl, beat cream cheese and sugar using an electric hand mixer until smooth, about 1 minute. Add heavy cream and vanilla and beat until medium peaks form, about 1 minute. Set aside.
• In a separate large bowl, use an electric hand mixer to beat milk, pumpkin puree, pudding mix and pumpkin pie spice until combined, about 1 minute.
• Spread a thin layer of the cream cheese mixture in the bottom of 9×13-inch baking dish. Top with a layer of 6 graham crackers.
• Spread half the pudding mixture evenly over the graham crackers. Top with half of the cream cheese mixture. Drizzle with half of the caramel. Repeat with remaining pudding mixture and graham crackers, ending with a layer of the cream cheese mixture.
• Cover with plastic wrap and refrigerate for at least 4 hours. Drizzle with remaining caramel, and garnish with pecans. Slice and serve.