Pumpkin Cheesecake Lasagna
This Pumpkin Cheesecake Lasagna is the no-bake fall dessert to make when you want something impressive with almost no effort. It layers graham crackers, creamy cheesecake filling, and spiced pumpkin pudding in a simple 9x13 dish — no oven, no water bath, and no cracked cheesecake top to worry about. As it chills, the graham crackers soften into tender, cake-like layers, giving you clean slices that taste like pumpkin pie and cheesecake in the same bite.
Equipment
- 9×13-inch glass baking dish With lid if possible, for chilling and transporting
- Electric hand mixer or stand mixer For beating cream cheese and pudding mixtures smooth
- Two large mixing bowls One for cheesecake filling, one for pumpkin filling
- Offset spatula For smooth, even layers
- Rubber spatula For folding in whipped topping
- Measuring cups and spoons
- Sharp knife For clean slices; wipe clean between cuts
Ingredients
For the Graham Cracker Layers
- 6 full sheets graham crackers snapped into rectangles along the perforated lines
For the Cheesecake Layer
- 16 ounces cream cheese 455g, two 8-ounce blocks, softened to room temperature
- 3/4 cup powdered sugar 90g
- 1 teaspoon vanilla extract
- 1 cup whipped topping thawed, from the 8-ounce tub
For the Pumpkin Layer
- 1 can (15 ounces) pumpkin puree 425g, not pumpkin pie filling
- 1 package (3.4 ounces) instant vanilla pudding mix 96g
- 3/4 cup cold milk 180ml
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup whipped topping thawed, from the 8-ounce tub
For the Topping
- 1 tub (8 ounces) whipped topping 227g, thawed and divided (1 cup for cheesecake layer, 1 cup for pumpkin layer, remainder for top)
- 1/2 cup caramel sauce plus extra for serving
- 1/2 cup chopped pecans toasted if you like
Instructions
- Set the cream cheese on the counter about 1 hour before starting so it softens fully, and thaw the whipped topping in the refrigerator if frozen. Lightly grease or line a 9x13-inch baking dish with parchment, leaving a little overhang for easy lifting.
- Snap the 6 graham cracker sheets into rectangles along the perforated lines and keep them nearby.
- Beat the softened cream cheese in a large bowl on medium speed for about 1 minute until completely smooth. Add the powdered sugar and vanilla and beat another minute until fluffy with no sugar streaks, scraping down the bowl.
- Fold 1 cup of whipped topping into the cheesecake mixture gently until no white streaks remain, then set the bowl aside.
- In a second large bowl, combine the cold milk, pumpkin puree, instant vanilla pudding mix, pumpkin pie spice, and cinnamon. Beat for 1 to 2 minutes until smooth, creamy, and slightly thickened.
- Let the pumpkin mixture rest for 5 minutes so the pudding can start to set, then fold in 1 cup of whipped topping until light and uniform in color.
- Arrange half of the graham cracker rectangles (about 12 pieces) in a single snug layer across the bottom of the dish, breaking extra pieces to fill any gaps. Press down lightly so the layer sits flat.
- Spoon half of the cheesecake filling over the crackers in dollops, then spread gently to the edges with an offset spatula, working slowly so the crackers do not slide. Smooth the top level.
- Spoon half of the pumpkin pudding mixture on top and spread carefully to the corners with the back of a spoon or offset spatula. Wipe any drips from the sides of the dish for a clean look.
- Arrange the remaining graham cracker rectangles over the pumpkin layer, breaking pieces to fill gaps and saving leftover bits for the topping. Spread the rest of the cheesecake filling over the crackers, then finish with the rest of the pumpkin filling, smoothing the surface neatly.
- Spread the remaining whipped topping evenly over the pumpkin layer all the way to the edges. Sprinkle crushed leftover graham cracker bits and chopped pecans over the top, then drizzle the caramel sauce in a zigzag pattern.
- Cover the dish tightly with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight, so the graham crackers soften and the layers set.
- Run a sharp knife under hot water and wipe it dry. Cut into 15 squares, wiping the knife clean between cuts, and lift each square out with a spatula. Serve with extra caramel on the side.
Notes
- Use true room temperature cream cheese — cold cream cheese leaves tiny lumps that never beat out.
- Choose plain pumpkin puree, not pumpkin pie filling; pie filling is already sweetened and spiced and will throw off the balance and make the layer loose.
- Let the pumpkin layer rest for 5 minutes before folding in the whipped topping so the pudding mix starts thickening and the layer spreads without running.
- Spread fillings in dollops over the surface and gently spread to keep the crackers in place.
- Fill every gap with broken cracker pieces so each bite has that soft, cake-like texture.
- Chill for at least 4 hours, and overnight is even better — a long chill is what makes clean squares.
- Toast the pecans for about 5 minutes in a dry skillet for a deeper, nuttier flavor.
- Make ahead: assemble 1 to 2 days before serving and add the caramel and pecans right before serving for the best crunch.
- Storage: keep leftovers tightly covered in the refrigerator for up to 4 days. Freeze individual squares on a tray, then wrap tightly and store for up to 1 month; thaw in the refrigerator for 4 to 6 hours before serving.
- Variations: swap graham crackers for gingersnap or Biscoff cookies, add a melted chocolate drizzle, use white chocolate instant pudding instead of vanilla, layer in individual jars, or replace whipped topping with 1 1/2 cups cold heavy cream whipped with 2 tablespoons powdered sugar.
Nutrition
Serving: 1SquareCalories: 300kcalCarbohydrates: 29gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 21gVitamin A: 60IUVitamin C: 2mgCalcium: 6mgIron: 4mg
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