Pumpkin Cheesecake Lasagna Recipe 395

PUMPKIN CHEESECAKE LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat a 13″x9″ baking dish with cooking spray.
• In a large bowl, combine flour, sugar, and chopped nuts.
• Add butter to flour mixture and mix well.
• Press into the baking dish.
• Bake for 15-18 minutes until the crust is golden brown.
• Remove the dish from the oven. Cool completely on a wire rack.
• Cream together softened cream cheese and sugar until smooth.
• Stir in one 8-ounce container of whipped topping until smooth.
• Spread the cream cheese and whipping topping mixture over the crust.
• Place in the refrigerator to chill at least 30 minutes.
• In a large bowl, combine pudding mix and milk until smooth and creamy.
• Fold in pumpkin and spice until smooth and creamy.
• Spread over the cream cheese layer.
• Place in refrigerator to chill at least 15 minutes or until pudding is set.
• Spread the second 8-ounce container of whipped topping over the pudding layer.
• Sprinkle with chopped pecans.
• Place in refrigerator until ready to serve for at least 4 hours.
• Store leftovers in the refrigerator.

PUMPKIN CHEESECAKE LASAGNA

Steps:

• Preheat oven to 350ºF. Butter a 9×13" baking dish and set aside.
• In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, sugar and cinnamon. Stir in the melted butter. Press the crumbs down firmly into the pan. Bake for 8 to 10 minutes. Allow to cool completely.
• For the second layer, beat the cream cheese in a large bowl with an electric mixer. Slowly add the sugar and vanilla then beat until smooth. Stir in the cool whip and then spread on top of the crust. Refrigerate for at least 10 minutes.
• For the third layer, beat the cream cheese with an electric mixer. Beat in the powdered sugar until smooth. Stir in the pumpkin, pumpkin spice and cinnamon. Then spread on top of the second layer. Refrigerate for at least 10 minutes.
• Top with cool whip and chopped pecans.

YUMMY PUMPKIN LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Combine flour, butter and nuts in a food processor. Pulse until course crumbs are combined. Press in a greased 9" x 13" pan. Bake for 20 minutes. Cool.
• In a mixing bowl mix cream cheese and powdered sugar. Fold in 8 oz. of Cool Whip. Spread on cooled crust.
• Whisk pudding mix and milk together.
• Add pumpkin puree and spices to pudding and mix together. Spread on cream cheese layer.
• Spread remaining Cool Whip on top of the pumpkin layer.
• Garnish with chopped nuts, a sprinkling of nutmeg or drizzled caramel.

ROASTED PUMPKIN LASAGNA

Steps:

• Preheat oven to 400°. Peel pumpkin; cut in half lengthwise; discard seeds or save for toasting. Cut into 1/4-in. thick slices. Place in a single layer on two greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1/4 teaspoon salt nutmeg. Roast until tender, 30-35 minutes. Reduce oven temperature to 350°., Meanwhile, cook lasagna noodles according to package directions for al dente. In a large saucepan, melt butter over medium heat. Add onion; cook and stir until tender, 6-7 minutes. Add garlic; cook 1 minute longer. Stir in flour and remaining 3/4 teaspoon salt until smooth; gradually whisk in milk and sage. Bring to a boil, stirring constantly; cook and stir until thickened, 8-10 minutes. Remove from the heat; stir in Parmesan cheese. Drain noodles., Place 3 noodles in a greased 13x9-in. baking dish. Layer with 1/3 of the pumpkin, 1-1/3 cups sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with remaining noodles, sauce and mozzarella cheese., Bake, covered, 30 minutes. Uncover and bake until golden brown bubbly 30-35 minutes longer. Let stand 10-15 minutes before serving. If desired, sprinkle with red pepper flakes.

PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

PUMPKIN CHEESECAKE LASAGNA RECIPE - (3.9/5)

Steps:

• In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 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.) Make sweetened whipped cream by beating the remaining heavy cream with the powdered sugar until soft peaks form. Layer lasagna: Spread a thin layer of cream cheese mixture in a 9"-x-13" baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat. Finish with a layer of sweetened whipped cream. Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight. Drizzle with caramel and garnish with pecans before serving.