Best 4 Pumpkin Cheesecake Lasagna Recipes

PUMPKIN CHEESECAKE LASAGNA

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.

PUMPKIN CHEESECAKE LASAGNA RECIPE

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.

PUMPKIN LASAGNA

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°.

PUMPKIN CHEESECAKE LASAGNA RECIPE - (3.9/5)

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.