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Pumpkin Cheesecake Lasagna

Pumpkin cheesecake lasagna layers a buttery graham cracker crust with spiced pumpkin cheesecake, vanilla pudding, and whipped topping. It sets in the refrigerator, making a creamy, chilled dessert that slices into distinct layers.
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Prep Time 20 minutes
Chilling and setting 6 hours 25 minutes
Total Time 6 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 8 tablespoons unsalted butter melted
For the pumpkin cheesecake layer and topping
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 1 tub (8 oz) frozen whipped topping thawed, divided
For the pudding layer
  • 2 packages (3.4 oz) instant vanilla pudding mix
  • 3 cups whole milk cold

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the crust
  1. Stir the graham cracker crumbs and granulated sugar together in a medium bowl.
  2. Mix in the melted butter until evenly moistened.
  3. Press the mixture firmly into the bottom of a 9x13-inch baking dish.
  4. Refrigerate for 20 minutes.
Make the pumpkin cheesecake layer
  1. Beat the cream cheese in a large bowl with an electric mixer until smooth.
  2. Add the powdered sugar, pumpkin puree, vanilla extract, ground cinnamon, ground ginger, and ground nutmeg, then beat until fully combined.
  3. Fold 1 cup of the thawed whipped topping into the pumpkin mixture.
  4. Spread the mixture evenly over the chilled crust.
Make the pudding layer
  1. Whisk the pudding mixes and cold milk in a medium bowl for 2 minutes.
  2. Let stand for 5 minutes until thickened.
  3. Spread the pudding evenly over the pumpkin cheesecake layer.
Finish and chill
  1. Spread the remaining whipped topping evenly over the pudding layer.
  2. Cover the dish.
  3. Refrigerate for at least 6 hours before serving.

Notes

For neat slices, chill for the full 6 hours or longer. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the pudding and whipped topping can change texture. For a gluten-free swap, use gluten-free graham cracker crumbs.