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Layered Pumpkin Cheesecake
7.05 oz box ginger lemon creme sandwich cookies
2 tbs melted light butter
2 tubs 1 lb 8.3 oz each cheesecake filling
16 oz can pumpkin puree
1 1/2 tsp pumpkin pie spice
Garnish
Toasted pecan halves, caramel sauce.
Instructions
Spray a 8x3" springform pan with nonstick spray. Place cookies in a food processor, pulse until finely chopped. Add butter, process until crumbs begin to stick together. Press over bottom of pan. Stir 1 tub cheesecake filling in bowl until smooth, spread onto crumb layer. Stir remaining tub of cheesecake filling, pumpkin puree and pie spice in same bowl until blended and smooth. Spread over plain cheesecake layer in pan. Cover and refrigerate 4 hours or until set.
Remove pan sides and place pecans around top edge of cake. Put caramel sauce into a ziptop bag, snip a small tip off one corner and pipe sauce on top, then serve.
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