Pumpkin Cheesecake Lasagna

By margiekyle

Ingredients

• 10 graham crackers, crushed
• 1 stick butter, melted
• 1/4 c. + 1/2 cup sugar
• 1 (8 oz) package cream cheese, softened
• 3 c. heavy cream
• 1 1/2 to 2 1/2 c. milk
• 3 small packages instant vanilla pudding
• 1 c. canned pumpkin
• 2 tsp. pumpkin pie spice
• 1/2 c. jarred caramel sauce
• 3 tbsp. powdered sugar

Details

Servings 1
Cooking time 285mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 350 degrees. Mix graham cracker crumbs,
melted butter, and sugar together and press the mixture into the bottom of a
9 x11 glass baking dish. Bake for 15 minutes. Allow to cool.

In the bowl of an electric mixer, beat cream cheese and ¼
cup sugar until light and fluffy, about 2 minutes. Slowly add in 2 cups heavy
cream and beat until stiff peaks form.

In another medium bowl, beat milk, pudding mix, pumpkin, and
pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it's the consistency of a pudding—if it's too thick, continue to add the rest of the milk.)

Finally, in small mixing bowl, beat remaining heavy cream
with powdered sugar until it forms soft peaks.

Layer lasagna: Pour 1/3 of the cream cheese mixture over
the graham crust, then top with 1/3 of the pumpkin mixture. Drizzle 2 tbsps. caramel
sauce on the pumpkin. Repeat two more times. Before the final drizzle of
caramel, top the last pumpkin layer with whipped cream, then finish with a
final drizzle of caramel. Allow lasagna to chill in refrigerator for 4 hours
before serving.