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
YUMMY PUMPKIN LASAGNA
Pumpkin Cheesecake Lasagna is basically a no bake dessert. Every bite is loaded with the warm, spicy taste of pumpkin pie and the decadent, creamy taste of cheesecake!
Provided by Amy
Categories Dessert
Time 50m
Number Of Ingredients 12
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.
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
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