Layered Pumpkin Cheesecake - Thanksgiving Recipes

by Slashfood Editor, Posted Nov 18th 2009 @ 2:45PM

This cheesecake with its ginger-lemon cookie crust celebrates one of fall's most delicious flavors: pumpkin.

Get this pumpkin cheesecake recipe along with many others after the jump.

Layered Pumpkin Cheesecake
Provided by Woman's Day

1 box (7.05 oz) ginger lemon creme sandwich cookies (we used Carr's)
2 Tbsp melted light butter (Land O'Lakes)
8.3 oz each) refrigerated cheesecake filling (Kraft Philadelphia)
1 can (16 oz) pumpkin purée (not pumpkin pie mix)
1 1/2 tsp pumpkin pie spice
Garnish: toasted pecan halves, caramel sauce

You'll need an 8 x 3-in. 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 prepared pan.

Stir 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.

Stir remaining tub of cheesecake filling, pumpkin purée and pumpkin 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.

To serve: Remove pan sides and place pecans around top edge of cake. Put caramel sauce into a small ziptop bag, snip a small tip off one corner and pipe sauce on top.

Plan Ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.

Check out more cheesecake recipes. Plus, a cornucopia of other Thanksgiving recipes at KitchenDaily.

Filed Under: Holidays
Tags: cheesecake, fall, thanksgiving, thanksgiving recipes, ThanksgivingRecipes