Layered Pumpkin Cheesecake
- Ready In:
- 4hrs 12mins
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 1 (7 1/16 ounce) box lemon cream-filled ginger sandwich cookies
- 2 tablespoons melted light butter (Land O'Lakes is good)
- 2 (24 ounce) packages refrigerated cheesecake filling (Kraft Philadelphia)
- 1 (16 ounce) can pumpkin puree (not pumpkin pie mix)
- 1 1⁄2 teaspoons pumpkin pie spice
- toasted pecan halves, for garnish (optional)
- caramel sauce, for garnish (optional)
directions
- Coat an 8x3-inch springform pan with nonstick spray.
- Place cookies in food processor; pulse until finely chopped.
- Add melted butter; process until crumbs begin to stick together.
- Press over bottom of prepared pan.
- Stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
- Stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.
- Evenly spread over plain cheesecake in pan.
- Cover and refrigerate at least 4 hours or until set.
- To serve, remove pan sides and place pecans around top edge of cake.
- Put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.
- Plan ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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