This Pumpkin Cheesecake Lasagna is the Perfect Fall Dessert
By Dreamer

If you can’t get enough of that spicy fall flavor, but you’re looking to mix it up in the dessert department, this recipe is about to blow your mind.

Delish
The chefs at Delish have confessed themselves that this might be the most amazing things they’ve ever made.
It goes by many names, including a pumpkin cheesecake trifle or just a no-bake pumpkin cheesecake. But we just prefer to call it an slice of autumnal heaven.

Delish
With layers of graham cracker, cream cheese, pumpkin, caramel drizzle, and pecans, this is the most decadent fall dessert you’ll make all season. It allots the perfect amount of spicy mousse and indulgent cheesecake filling to each bite, which we really like the sound of. Best of all, the recipe is extremely simple and doesn’t even require an oven.
Pumpkin Cheesecake Lasagna

Delish
Ingredients
1 (8 oz) package cream cheese, softened
1/4 c. sugar
1 1/2 c. heavy cream
2 c. milk
3 small packages vanilla pudding mix
1 c. pumpkin purée
1 tsp. pumpkin pie spice
10 graham cracker sheets
1/4 c. Caramel Pecans, for garnish
Instructions
In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.
In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it’s the consistency of a pudding—if it’s too thick, continue to add the rest of the milk.)
Layer lasagna: Spread a thin layer of cream cheese mixture in a 9″-x-13″ baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).
Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.
Drizzle with caramel and garnish with pecans before serving.
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