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