More Great Recipes: Cheesecake | Dessert

Pumpkin Layered Cheesecake with Ginger Lemon Cookie Crust


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

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


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.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter