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Pumpkin Cheesecake Lasagna Recipe

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This recipe for Pumpkin Cheesecake Lasagna, by , is from Pots & Pans Cooking Club, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pots & Pans


2 - 8 ounce blocks cream cheese, softened
1/2 cup sugar
1 cup heavy cream
2 cups whole milk
3 - 3.4 oz packages vanilla pudding mix
1 cup pumpkin puree
1 tsp pumpkin pie spice
12 graham cracker sheets
1/2 cup caramel
Chopped pecans, for garnish

In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form.

In a medium bowl, whisk together milk, pudding mix, pumpkin, and pumpkin pie spice until smooth and thick.

Assemble lasagna: Spread a thin layer of cream cheese mixture in a 9x13 baking dish. Top with a layer of six graham crackers. Add half of pudding mixture and top with half of cream cheese mixture. Drizzle with half of caramel and repeat, ending with cream cheese layer. (Reserve remaining caramel until ready to serve.

Cover loosely with plastic wrap and refrigerate at least 4 hours or up to overnight.

Drizzle with remaining caramel and garnish with pecans before serving.




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