Pumpkin Cheesecake Lasagna: Rich & Creamy Layers (Print Version)

Pumpkin Cheesecake Lasagna layers velvety pumpkin and tangy cream cheese with gingersnap crunch. This autumn sweetness is easy to assemble for fall.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 30 minutes
Servings: 8-10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Creamy Layers

01 - 2 (8-ounce) packages full-fat cream cheese, softened
02 - 1 (15-ounce) can 100% pumpkin puree
03 - 1 ½ cups heavy cream, very cold

→ Sweeteners & Spices

04 - ½ cup granulated sugar, divided
05 - ½ cup packed light brown sugar
06 - 2 teaspoons vanilla extract
07 - 2 teaspoons pumpkin pie spice

→ Crunch & Structure

08 - 2 cups crushed gingersnap cookies (about 30-35 cookies)
09 - ½ cup unsalted butter, melted

→ Finishing Touches

10 - Whipped cream (optional, for serving)
11 - Ground cinnamon (optional, for garnish)

# Instructions:

01 - First things first, get those gingersnap cookies absolutely crushed. I usually toss them into my food processor and let it do the work until they're fine crumbs, like sand. If you don't have one, a Ziploc bag and a rolling pin work wonders – just don't go too aggressive, or the bag might burst, a mistake I've made more times than I care to admit! Then, gently mix the crumbs with the melted butter. Press this mixture firmly into the bottom of a 9x13 inch baking dish. This is where the magic starts, creating that solid base for our Pumpkin Cheesecake Lasagna. Pop it in the fridge while you prepare the fillings.
02 - In a medium bowl, combine the pumpkin puree, a bit of the granulated sugar, some brown sugar, and a generous teaspoon of pumpkin pie spice. Whisk it all together until it's smooth and smells like autumn itself! This layer needs to be vibrant and well-seasoned. I always taste a tiny bit here, just to make sure the spice level is right for me. If it feels a little bland, a tiny pinch more spice won't hurt. Set this aside; it’s going to be one of the star players in your Pumpkin Cheesecake Lasagna.
03 - Now for the creamy dream! In a large bowl, beat the softened cream cheese with the remaining granulated sugar and vanilla extract until it's super smooth and fluffy. Seriously, no lumps allowed! In a separate, cold bowl, whip the heavy cream until stiff peaks form. This is crucial for that light, airy texture. Gently fold about a third of the whipped cream into the cream cheese mixture, then carefully fold in the rest. You want to keep it light, so don't overmix! This creates the luscious cheesecake filling.
04 - Time to assemble! Grab your chilled cookie crust. Spread half of the cream cheese mixture evenly over the crust. Next, gently spoon the pumpkin mixture over the cream cheese layer, spreading it carefully so you don't disturb the layer underneath. Then, add the remaining cream cheese mixture as your final layer. It’s like painting, but with deliciousness! I sometimes sprinkle a few extra gingersnap crumbs here for a little visual flair. This layering is what makes the Pumpkin Cheesecake Lasagna so special.
05 - This is the hardest part for me, honestly, waiting! Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, but overnight is even better. The chilling time is essential; it allows all those beautiful layers to set up nicely and for the flavors to meld together. If you cut into it too soon, it might be a bit soft, and nobody wants a wobbly lasagna, right? I usually make it in the evening and let it chill while I sleep.
06 - When you're ready to serve your glorious Pumpkin Cheesecake Lasagna, pull it out of the fridge. If you're feeling fancy, you can top it with a dollop of extra whipped cream and a dusting of cinnamon or a few more gingersnap crumbs. The layers should be distinct and firm, the colors vibrant. Each bite should give you that delightful crunch from the crust, the creamy tang of the cheesecake, and the warm spice of the pumpkin. It's honestly a showstopper!

# Notes:

01 - Always use full-fat cream cheese and ensure it’s softened; it makes a world of difference in texture, I learned this the hard way.
02 - Don't skimp on the chilling time! Seriously, rushing it will lead to a messy, un-layered disaster.
03 - Make sure your heavy cream is very cold before whipping, it helps achieve those perfect stiff peaks.
04 - A sprinkle of flaky sea salt on top before serving adds a surprising, delightful contrast to the sweetness.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - food processor (optional)
03 - mixing bowls
04 - electric mixer
05 - whisk
06 - spatula

# Nutrition (Per Serving):

Calories: 450
Total Fat: 32g
Total Carbohydrate: 38g
Protein: 5g

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