PUMPKIN LAYERED CHEESECAKE WITH GINGER LEMON COOKIE CRUST

 

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Ingredients

  • 1 7 oz box Carrs Ginger Lemon Cremes Cookies (finely ground in food processor)
  • 2 Tablespoons butter, melted
  • 20 oz softened cream cheese
  • 2/3 Cup sugar
  • 1 teaspoon vanilla
  • 22 oz canned Pumpkin, (I used 1 1/2 cans of the 15oz size)
  • 12 oz softned cream cheese
  • 1/2 Cup granulated sugar
  • 1/4 Cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • Caramel sauce to drizzle if desired

Directions

  • Spray a 8x13 inch springform pan (mine was a little bigger) with non stick cooking spray.
  • Combine cookie crumbs and butter in a bowl and then press into bottom of springform pan.
  • In a stand or electric mixer, beat cream cheese, sugar and vanilla until smooth. Spread over crust.
  • In same mixer, beat the pumpkin, cream cheese, sugars and pumpkin pie spice until smooth.
  • Spread over cream cheese layer. Cover and refrigerate for 2-3 hours or until firm.
  • Drizzle with caramel sauce if desired.

Notes

Categories: Cheesecake  Dessert 

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