PUMPKIN CHEESECAKE LASAGNA RECIPE
Pumpkin cheesecake lasagna is a creamy layered dessert for fall. Make this crowd-pleasing pumpkin lasagna dessert for Thanksgiving.
Provided by Anne-Marie Nichols
Categories Cakes
Time 6h45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 117 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 27 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUMPKIN CHEESECAKE LASAGNA
Pumpkin cheesecake lasagna filled with a graham cracker crust, pumpkin cheesecake filling, whipped cream and chopped pecans. The perfect fall dessert that's great for a crowd!
Provided by Jamielyn Nye
Categories Dessert
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 207 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 165 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
PUMPKIN CHEESECAKE LASAGNA RECIPE - (3.9/5)
Provided by á-11135
Number Of Ingredients 11
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.
PUMPKIN LASAGNA
I especially like this comforting fall dish because it's vegetarian. Even friends who aren't big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. -Tamara Huron, New Market, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt., Spread 1/2 cup pumpkin sauce in an 11x7-in. baking dish coated with cooking spray. Top with 3 noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce., Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 310 calories, Fat 12g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 497mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges
PUMPKIN CHEESECAKE
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.
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