Pumpkin Cheesecake Lasagne

Autumn means different foods come into season, none more so than pumpkins – Who knew they could taste so delicious



1 (8 oz) package cream cheese, softened

  • 1/4 c. sugar
  • 1 1/2 c. heavy cream
  • 2 c. milk
  • 3 small packages vanilla pudding mix
  • 1 c. pumpkin purée
  • 1 tsp. pumpkin pie spice
  • 10 – 12 Digestive biscuits
  • 1/4 c. Caramel
  • Pecans, for garnish


With an electric whisk beat the cream cheese and ¼ cup sugar until light and fluffy, (approx 2 minutes). Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.

In another bowl, beat the 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.)

Spread a thin layer of cream cheese mixture in a 9″ x 13″ baking dish. Top with a layer of digestive biscuits. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).

Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight. Drizzle with caramel and garnish with pecans before serving.