Layered Pumpkin Cheesecake
Source of Recipe
womens day
List of Ingredients
1 box (7.05 oz) ginger lemon creme sandwich cookies (we used Carr's)
2 Tbsp melted light butter (Land O'Lakes)
2 tubs (1 lb 8.3 oz each) refrigerated cheesecake filling (Kraft Philadelphia)
1 can (16 oz) pumpkin pur�e (not pumpkin pie mix)
1 1/2 tsp pumpkin pie spice
Garnish: toasted pecan halves, caramel sauce Recipe
1. You'll need an 8 x 3-in. springform pan coated with nonstick spray. Place cookies in a food processor; pulse until finely chopped. Add melted butter; process until crumbs begin to stick together. Press over bottom of prepared pan.2. Stir 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.3. Stir remaining tub of cheesecake filling, pumpkin pur�e 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.4. To serve: Remove pan sides and place pecans around top edge of cake. Put caramel sauce into a small ziptop 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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