Pumpkin Cheesecake Lasagna Recipe

This Pumpkin Cheesecake Lasagna is the no-bake fall dessert I make when I want something impressive with almost no effort.

It layers graham crackers, creamy cheesecake filling, and spiced pumpkin pudding in a simple 9×13 dish.

There is no oven, no water bath, and no cracked cheesecake top to worry about. You stack the layers, chill the dish, and let the fridge do all the work.

The first time I brought this to a Friendsgiving potluck, the dish was scraped clean before the pies were even cut.

Two people asked me for the recipe before I had finished my own slice.

If you love pumpkin and cream cheese together, my pumpkin cheesecake balls are another easy treat that disappears fast.

Make both and you have a full fall dessert table.

The graham crackers soften into tender, cake-like layers as the dish chills.

That is what gives you clean slices that taste like pumpkin pie and cheesecake in the same bite.

Quick Recipe Summary
Prep Time	25 minutes
Cook Time	None (no-bake)
Total Time	4 hours 25 minutes (includes 4 hours chilling)
Servings	15 squares
Difficulty Level	Easy

Jump to Recipe

Why You’ll Love This Pumpkin Cheesecake Lasagna Recipe

This dessert gives you the flavors of a classic pumpkin pie and a rich cheesecake without any baking.

It is built for busy hosts who still want a showstopper on the table.

• No oven required: Everything comes together with a mixer, a spatula, and a baking dish.
• Make-ahead friendly: It tastes better after a long chill, so you can prep it a day or two early.
• Feeds a crowd: One 9×13 dish gives you 15 generous squares.
• Easy ingredients: You can find everything in a regular grocery store, even in the middle of a holiday rush.
• Beginner friendly: If you can beat cream cheese and spread it with a spatula, you can make this.
• Big fall flavor: Warm pumpkin spice, salty-sweet caramel, and buttery pecans hit every note people want in autumn.

You might also enjoy: Mini Pumpkin Cheesecakes

Ingredients

Everything here is simple to find, and the ingredients are grouped by layer so shopping and assembly are easy.

The same graham cracker flavor shows up in my graham cracker crust, which you can press into the pan if you prefer a classic crust.

For the Graham Cracker Layers

• 6 full sheets graham crackers, snapped into rectangles

For the Cheesecake Layer

• 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping, thawed (from the tub listed below)

For the Pumpkin Layer

• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 package (3.4 ounces) instant vanilla pudding mix
• 3/4 cup cold milk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1 cup whipped topping, thawed (from the tub listed below)

For the Topping

• 1 tub (8 ounces) whipped topping, thawed and divided (1 cup for the cheesecake layer, 1 cup for the pumpkin layer, and the rest for the top)
• 1/2 cup caramel sauce, plus extra for serving
• 1/2 cup chopped pecans, toasted if you like

Kitchen Equipment Needed

You do not need anything fancy for this recipe. A good baking dish and a hand mixer make the biggest difference.

• 9×13-inch glass baking dish
• Electric hand mixer or stand mixer
• Two large mixing bowls
• Offset spatula for smooth, even layers
• Rubber spatula for folding
• Measuring cups and spoons
• Sharp knife for clean slices

Read Also: Pumpkin Lush Recipe

Recommended Products for This Recipe

These are my personal picks based on making this dessert many times in my own kitchen.

If you want to mix your own spice blend, my pumpkin pie spice takes about two minutes.

1. Pyrex 9×13 Glass Baking Dish With Lid

Glass lets you see the layers from the side, which makes this dessert look as good as it tastes.

The snap-on lid is perfect for chilling and for carrying the dish to a party without covering it in foil.

Get it on Amazon

2. Libby’s 100% Pure Pumpkin Puree

This is the can I reach for every fall because the texture is thick and smooth.

A thicker puree helps the pumpkin layer set up beautifully instead of turning loose.

Get it on Amazon

3. Ghirardelli Caramel Sauce

A good squeeze bottle of caramel makes the final drizzle quick and neat.

The flavor is buttery and slightly salty, which balances all that creamy sweetness.

Get it on Amazon

4. KitchenAid Hand Mixer

Cream cheese can be stubborn, and a strong hand mixer beats it smooth in about a minute.

Smooth cream cheese means no lumps in your finished layers.

Get it on Amazon

5. Wilton Offset Spatula

The angled blade lets you spread each layer all the way to the corners without dragging the layer below.

It is inexpensive, and it gives you that bakery-style finish on top.

Get it on Amazon

Step-by-Step Instructions: How to Make Pumpkin Cheesecake Lasagna

1. Prep Your Pan and Soften the Cream Cheese

• Set the cream cheese on the counter about 1 hour before you start so it softens fully.
• Thaw the whipped topping in the refrigerator if it is frozen.
• Lightly grease or line a 9×13-inch baking dish with parchment, leaving a little overhang if you want easy lifting later.
• Snap the 6 graham cracker sheets into rectangles along the perforated lines and keep them nearby.

2. Make the Cheesecake Filling

• Add the softened cream cheese to a large bowl.
• Beat with an electric mixer on medium speed for about 1 minute, until completely smooth and creamy.
• Add the powdered sugar and vanilla extract, then beat for another minute until fluffy and no sugar streaks remain.
• Scrape down the sides of the bowl with a rubber spatula.
• Fold in 1 cup of the whipped topping gently until no white streaks are left.
• Set the bowl aside while you make the pumpkin layer.

3. Make the Pumpkin Pudding Filling

• In a second large bowl, combine the cold milk, pumpkin puree, and instant vanilla pudding mix.
• Add the pumpkin pie spice and ground cinnamon.
• Beat with the mixer for about 1 to 2 minutes, until smooth, creamy, and slightly thickened.
• Let the mixture rest for 5 minutes so the pudding mix can start to set.
• Fold in 1 cup of the whipped topping with a rubber spatula until the mixture is light and uniform in color.

4. Build the First Graham Cracker Layer

• Arrange half of the graham cracker rectangles (about 12 pieces) in a single snug layer across the bottom of the baking dish.
• Break extra pieces into smaller bits to fill any gaps, so every spot has cracker.
• Press down lightly so the layer sits flat.

5. Add Half of the Cheesecake Filling

• Spoon half of the cheesecake filling over the graham crackers in dollops.
• Use an offset spatula to spread it gently to the edges, working slowly so the crackers do not slide around.
• Smooth the top so it is level.

6. Add Half of the Pumpkin Filling

• Spoon half of the pumpkin pudding mixture on top of the cheesecake layer.
• Spread it carefully to the corners, using the back of a spoon or the offset spatula.
• Wipe any drips from the sides of the dish for a clean look at the end.

7. Build the Second Set of Layers

• Arrange the remaining graham cracker rectangles over the pumpkin layer, breaking pieces to fill gaps.
• Set aside any leftover cracker bits for the topping.
• Spread the rest of the cheesecake filling over the crackers, then finish with the rest of the pumpkin filling.
• Smooth the surface so the top layer looks neat.

8. Add the Whipped Topping, Caramel, and Pecans

• Spread the remaining whipped topping evenly over the pumpkin layer, all the way to the edges.
• Crush any leftover graham cracker bits and sprinkle them over the top.
• Scatter the chopped pecans over the whipped topping.
• Drizzle the caramel sauce in a zigzag pattern across the top.

9. Chill Until Set

• Cover the dish tightly with a lid or plastic wrap.
• Refrigerate for at least 4 hours, or overnight, so the graham crackers soften and the layers set.
• Do not skip this step, because a long chill is what makes clean squares.

10. Slice and Serve

• Run a sharp knife under hot water and wipe it dry.
• Cut the dessert into 15 squares, wiping the knife clean between cuts.
• Lift each square out with a spatula and serve with extra caramel on the side.

You might also enjoy: No Bake Cheesecake Recipe

Tips for The Best Pumpkin Cheesecake Lasagna

A few small habits make the difference between a good dessert lasagna and a great one.

The same softened cream cheese trick helps in my pumpkin cheesecake brownies, too.

• Use true room temperature cream cheese: Cold cream cheese leaves tiny lumps that never beat out.
• Choose pumpkin puree, not pie filling: Pie filling already has sugar and spices, and it will throw off the balance.
• Let the pumpkin layer rest: Five minutes lets the pudding mix start thickening so the layer spreads without running.
• Spread with dollops: Dropping spoonfuls over the surface and gently spreading keeps the crackers in place.
• Fill every gap: Broken cracker pieces make sure each bite has that soft, cake-like texture.
• Chill long enough: Four hours is the minimum, and overnight is even better.
• Toast the pecans: Five minutes in a dry skillet gives the topping a deeper, nuttier flavor.

Serving Suggestions

Serve this dessert cold, straight from the fridge, with a little extra caramel and a few pecans on the side.

It is rich, so small squares go a long way.

• Plate a square with an extra drizzle of caramel and a dollop of whipped topping.
• Serve it alongside hot coffee, chai, or a cup of spiced tea.
• Cut it into smaller bite-size squares for a dessert buffet.
• Add a sprinkle of cinnamon or a few cinnamon sugar pecans on each plate.
• Pair it with a scoop of vanilla ice cream for a warm-weather twist.

You might also enjoy: Pumpkin Spice Hot Chocolate

Variations of Pumpkin Cheesecake Lasagna

The classic version uses graham crackers, but this layered dessert is very flexible.

For another dessert lasagna with fall flavor, try my caramel apple cinnamon roll lasagna.

• Gingersnap layers: Swap the graham crackers for gingersnap cookies for a spicier, snappier flavor.
• Biscoff layers: Use Biscoff cookies for a caramelized cinnamon note.
• Chocolate drizzle: Add melted chocolate along with the caramel for a richer finish.
• White chocolate pudding: Use white chocolate instant pudding in place of vanilla for a sweeter, creamier layer.
• Individual cups: Layer everything in small jars or cups for neat, single-serve desserts.
• Homemade whipped cream: Whip 1 1/2 cups cold heavy cream with 2 tablespoons powdered sugar to replace the whipped topping.

Storage and Reheating

This dessert is meant to be eaten cold, so there is no reheating needed.

Store leftovers tightly covered in the refrigerator so the layers stay fresh.

• Refrigerator: Keep covered for up to 4 days.
• Make ahead: Assemble the dessert 1 to 2 days before serving and add the caramel and pecans right before you serve for the best crunch.
• Freezer: Freeze individual squares on a tray, then wrap tightly and store for up to 1 month.
• Thawing: Move frozen squares to the refrigerator for 4 to 6 hours before serving.
• Serving cold: Take the dish out of the fridge about 10 minutes before slicing for easier cutting.

Read Also: Pumpkin Pie Cheesecake Recipe

Nutritional Facts

These numbers are approximate and based on 15 servings, using standard grocery store ingredients.

Your totals may vary depending on the brands you choose. If you like to keep treats balanced, my pumpkin spice latte tiramisu is another layered fall dessert worth saving.

• Calories: About 300 per square
• Total fat: About 17 g
• Carbohydrates: About 29 g
• Sugar: About 21 g
• Protein: About 4 g
• Fiber: About 1 g
• Sodium: About 280 mg

Health Benefits of Key Ingredients

This is a treat, but a few of the ingredients bring something good to the table.

Pumpkin and pecans both pack in nutrients that make each square feel a little less indulgent.

• Pumpkin: It is rich in beta-carotene, which your body converts into vitamin A for eye and skin health.
• Pecans: They provide heart-friendly unsaturated fats, along with fiber and minerals like manganese.
• Cinnamon: This warm spice adds big flavor with no extra sugar.
• Cream cheese: It supplies a bit of protein and vitamin A along with that creamy texture.
• Milk: It adds calcium and a little protein to the pumpkin layer.

Another favorite: Pecan Tassies Recipe

FAQs About Pumpkin Cheesecake Lasagna

1. Can I make Pumpkin Cheesecake Lasagna ahead of time?

Yes, and it actually tastes better when it has time to chill. Assemble it up to 2 days ahead and keep it covered in the refrigerator.

Add the caramel and pecans shortly before serving so they stay crisp and pretty.

2. Why is my pumpkin layer runny?

The most common cause is using pumpkin pie filling instead of plain pumpkin puree, or adding too much milk.

Let the pudding mixture rest for 5 minutes before folding in the whipped topping.

If it still seems loose, chill the bowl for 10 minutes before spreading. A longer overnight chill will also help it set.

3. Can I use homemade whipped cream instead of whipped topping?

Yes, you can whip 1 1/2 cups of cold heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.

Fold and spread it just as you would the whipped topping.

Homemade whipped cream is a little softer, so give the dessert a full overnight chill.

It pairs well with my pumpkin mousse pie if you want another light, creamy pumpkin dessert.

4. Can I use pumpkin pie filling instead of pumpkin puree?

I do not recommend it because pie filling is already sweetened and spiced.

That throws off the flavor and can make the layer too sweet and loose.

Plain pumpkin puree lets you control the sugar and spice for a better balance.

5. Can I freeze Pumpkin Cheesecake Lasagna?

Yes, freeze individual squares on a tray first, then wrap them tightly. They keep well for up to 1 month.

Thaw them in the refrigerator for several hours before serving. The texture will be slightly softer, but the flavor stays delicious.

Conclusion

This Pumpkin Cheesecake Lasagna is the kind of dessert that makes people ask for seconds and then ask for the recipe.

It looks impressive, tastes like fall, and asks very little from you.

I hope you give this Pumpkin Cheesecake Lasagna a try at your next gathering.

If you do, leave a comment and a rating below, and share a photo so I can see how yours turned out.

Recommended:

• Pumpkin Crisp Recipe
• Caramel Cheesecake Cookies Recipe
• Pumpkin Pie Tacos Recipe
• Chocolate Chip Pumpkin Pudding Pie
• Pumpkin Oatmeal Cream Pies