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Fall Pumpkin Cheesecake Lasagna for Holiday Gatherings
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Fall Pumpkin Cheesecake Lasagna

This exquisite no-bake dessert layers a crisp, cinnamon-spiced graham cracker base with a velvety, whipped pumpkin cheesecake filling. Perfect for busy hosts, this layered treat sets in the refrigerator to develop a deep, harmonious flavor profile. It serves as a light, elegant alternative to traditional autumn pies, ensuring a consistent and impressive texture that will satisfy any crowd at your holiday gatherings.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: No Bake Cheesecake Recipes
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups cinnamon graham crackers, crushed
  • 4 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup plain pumpkin puree
  • 1 cup powdered sugar
  • 8 ounces whipped topping, thawed
  • 2 teaspoons pumpkin pie spice

Method
 

  1. In a medium bowl, combine the crushed graham crackers with the melted butter.
  2. Press the mixture firmly into the bottom of a 9x13 inch baking dish.
  3. Refrigerate the crust for 15 minutes to allow the butter to solidify.
  4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
  5. Fold in the pumpkin puree and pumpkin pie spice using a rubber spatula until fully incorporated.
  6. Gently fold the thawed whipped topping into the pumpkin mixture until light and airy.
  7. Spread the pumpkin cheesecake mixture evenly over the chilled crust.
  8. Refrigerate for at least 4 hours before slicing and serving.

Notes

Ensure your cream cheese is completely softened at room temperature to avoid lumps. Do not use pumpkin pie filling; ensure it is plain pumpkin puree. Store in the refrigerator for up to 3 days. For a firmer texture, you may leave it in the refrigerator overnight.