Best 4 Pumpkin Cheesecake Lasagna Recipes

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Indulge in the delightful symphony of flavors with our Pumpkin Cheesecake Lasagna, a masterpiece that harmonizes the comforting warmth of pumpkin with the creamy richness of cheesecake, all nestled between layers of delicate lasagna noodles. This extraordinary dish tantalizes taste buds with its captivating presentation and irresistible flavors. Experience the perfect balance of sweet and savory as you delve into each indulgent layer, making this lasagna an unforgettable culinary journey. Additionally, discover a treasure trove of other delectable recipes within this article, including a classic lasagna recipe, a vegetarian lasagna brimming with fresh vegetables, and a tantalizing seafood lasagna bursting with the bounty of the sea. Embark on a culinary adventure and treat your palate to a symphony of flavors with our Pumpkin Cheesecake Lasagna and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CHEESECAKE LASAGNA



Pumpkin Cheesecake Lasagna image

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!

Provided by Jamielyn Nye

Categories     Dessert

Time 1h

Number Of Ingredients 16

2 1/2 cups graham cracker crumbs
1/4 cup brown sugar (, packed )
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
10 Tablespoons salted butter ((melted))
8 ounces cream cheese ((softened))
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup cool whip ((softened))
8 ounces cream cheese ((softened))
1 cup powdered sugar
3/4 cup pumpkin
1 teaspoon pumpkin spice
1/4 teaspoon ground cinnamon
1 to 2 cups cool whip ((softened))
1/4 cup chopped pecans

Steps:

  • Preheat oven to 350ºF. Butter a 9×13" baking dish and set aside.
  • In a medium-sized 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 for 8 to 10 minutes. Allow to cool completely.
  • For the second layer, beat the cream cheese in a large bowl with an electric mixer. Slowly add the sugar and vanilla then beat until smooth. Stir in the cool whip and then spread on top of the crust. Refrigerate for at least 10 minutes.
  • For the third layer, beat the cream cheese with an electric mixer. Beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice and cinnamon. Then spread on top of the second layer. Refrigerate for at least 10 minutes.
  • Top with cool whip and chopped pecans.

Nutrition Facts : Calories 207 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 165 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

PUMPKIN CHEESECAKE LASAGNA RECIPE



Pumpkin Cheesecake Lasagna Recipe image

Pumpkin cheesecake lasagna is a creamy layered dessert for fall. Make this crowd-pleasing pumpkin lasagna dessert for Thanksgiving.

Provided by Anne-Marie Nichols

Categories     Cakes

Time 6h45m

Number Of Ingredients 15

Cooking spray
1 cup all-purpose gluten free flour
2 tablespoons sugar
1/4 cup pecans chopped finely
1/2 cup (1 stick) butter, softened
1 (8 ounce) package cream cheese, softened
1 cup granulated sugar
1 (8 ounce) container whipped topping, thawed
3 (3.4 ounce) small boxes instant vanilla pudding
3 cups milk
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1 (8 ounce) container whipped topping, thawed
3/4 cup pecans, chopped
Caramel topping, optional

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly coat a 13″x9″ baking dish with cooking spray.
  • In a large bowl, combine flour, sugar, and chopped nuts.
  • Add butter to flour mixture and mix well.
  • Press into the baking dish.
  • Bake for 15-18 minutes until the crust is golden brown.
  • Remove the dish from the oven. Cool completely on a wire rack.
  • Cream together softened cream cheese and sugar until smooth.
  • Stir in one 8-ounce container of whipped topping until smooth.
  • Spread the cream cheese and whipping topping mixture over the crust.
  • Place in the refrigerator to chill at least 30 minutes.
  • In a large bowl, combine pudding mix and milk until smooth and creamy.
  • Fold in pumpkin and spice until smooth and creamy.
  • Spread over the cream cheese layer.
  • Place in refrigerator to chill at least 15 minutes or until pudding is set.
  • Spread the second 8-ounce container of whipped topping over the pudding layer.
  • Sprinkle with chopped pecans.
  • Place in refrigerator until ready to serve for at least 4 hours.
  • Store leftovers in the refrigerator.

Nutrition Facts : Calories 117 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 27 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

PUMPKIN LASAGNA



Pumpkin Lasagna image

I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

1/2 pound sliced fresh mushrooms
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Steps:

  • In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

PUMPKIN CHEESECAKE LASAGNA RECIPE - (3.9/5)



Pumpkin Cheesecake Lasagna Recipe - (3.9/5) image

Provided by á-11135

Number Of Ingredients 11

1 (8-ounce) package cream cheese, softened
1/4 cup sugar
2 cups heavy cream, divided
2 cups milk
3 small packages vanilla pudding mix
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
3 tablespoons powdered sugar
10 graham cracker sheets
1/4 cup jarred caramel
Pecans, for garnish

Steps:

  • 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.) Make sweetened whipped cream by beating the remaining heavy cream with the powdered sugar until soft peaks form. 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. Finish with a layer of sweetened whipped cream. Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Drizzle with caramel and garnish with pecans before serving.

Tips:

  • To make the ricotta filling, use a food processor to blend the ricotta cheese, sugar, eggs, vanilla extract, and cinnamon until smooth.
  • For the pumpkin filling, use a food processor to blend the pumpkin puree, sugar, eggs, vanilla extract, and pumpkin pie spice until smooth.
  • To assemble the lasagna, spread a layer of ricotta filling in a 9x13 inch baking dish. Top with a layer of pumpkin filling. Repeat layers until all of the filling is used.
  • Bake the lasagna in a preheated oven at 350 degrees Fahrenheit for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Let the lasagna cool for at least 1 hour before serving.
  • Garnish the lasagna with whipped cream, pumpkin seeds, or chopped nuts before serving.

Conclusion:

Pumpkin cheesecake lasagna is a delicious and festive dessert that is perfect for fall gatherings. It combines the flavors of pumpkin, cheesecake, and lasagna into one decadent dish. The ricotta filling is smooth and creamy, while the pumpkin filling is rich and flavorful. The lasagna is easy to make and can be prepared in advance, making it a great option for busy hosts. Whether you are looking for a dessert to impress your guests or a cozy treat to enjoy at home, pumpkin cheesecake lasagna is sure to satisfy.

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