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Pumpkin Cheesecake Lasagna

Pumpkin cheesecake is a delicious dessert that combines the creamy texture of cheesecake with the warm, spicy flavor of pumpkin. Here’s a recipe for pumpkin cheesecake that you can try:
One c. heavy cream
Two c. whole milk
2 (8-oz.) blocks of cream cheese, softened
1/2 c. sugar
One c. pumpkin puree
3 (3.4-oz.) packages of vanilla pudding mix
1 tsp. pumpkin pie spice
12 graham cracker sheets
1/2 c. 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 9×13-inch baking dish. Top with a layer of six graham crackers. Add half the pudding mixture and top with half the cream cheese mixture.
Drizzle with half of the caramel and repeat, ending with a cream cheese layer (reserve remaining caramel until ready to serve).
Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight.
Drizzle with remaining caramel and garnish with pecans before serving.