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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Layered Pumpkin Cheesecake Recipe

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This recipe for Layered Pumpkin Cheesecake is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (7.05) ginger lemoncreme sandwich cookies (carrs)
2 tbsp. melted light butter
2 tubs refrigerated cheesecake filling
1 can pumpkin puree
1 1/2 tsp. pumpkin pie spice
Directions:
Directions:
You'll need and 8x3 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 pan. Stir 1 tub cheesecake filling into large bowl until smooth; spread onto crumb layer. Stir remaining cheesecake filling; pumpkin puree and 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.
Personal Notes:
Personal Notes:
To serve: remove pan sides and place pecans around top edge of cake. Put caramel sauce into a small ziploc bag snip corners and pipe sauce on top.

 

 

 

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