Pumpkin Cheesecake Lasagna with Blueberry Sauce

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a bowl, mix the graham cracker crumbs with the olive oil until well combined. Press the mixture into the bottom of a baking dish to form the crust.

3. 3

   In a separate bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, vanilla extract, cinnamon, and nutmeg. Mix until well combined.

4. 4

   Spread the pumpkin cream cheese mixture over the graham cracker crust evenly.

5. 5

   Bake in the preheated oven for about 25-30 minutes or until the edges are set and the center is slightly jiggly.

6. 6

   While the cheesecake is baking, prepare the blueberry sauce. In a small saucepan over medium heat, add the blueberries and a tablespoon of water. Cook until the blueberries start to break down and form a sauce, about 5-7 minutes.

7. 7

   Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours to set.

8. 8

   Before serving, pour the blueberry sauce over the top of the cheesecake lasagna.

9. 9

   Slice and serve chilled. Enjoy your Pumpkin Cheesecake Lasagna with Blueberry Sauce!