Layered Pumpkin Cheesecake

Total Time: 4 hrs 12 mins Preparation Time: 12 mins Cook Time: 4 hrs

Ingredients

• Servings: 16
• 1 (7 1/16 ounce) box lemon cream-filled ginger sandwich cookies
• 2 tablespoons melted light butter (land o'lakes is good)
• 2 (24 ounce) packages refrigerated cheesecake filling (kraft philadelphia)
• 1 (16 ounce) can pumpkin puree (not pumpkin pie mix)
• 1 1/2 teaspoons pumpkin pie spice
• toasted pecan halves, for garnish (optional)
• caramel sauce, for garnish (optional)

Recipe

• 1 coat an 8x3-inch springform pan with nonstick spray.
• 2 place cookies in food processor; pulse until finely chopped.
• 3 add melted butter; process until crumbs begin to stick together.
• 4 press over bottom of prepared pan.
• 5 stir in 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.
• 6 stir remaining tub of cheesecake filling, pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.
• 7 evenly spread over plain cheesecake in pan.
• 8 cover and refrigerate at least 4 hours or until set.
• 9 to serve, remove pan sides and place pecans around top edge of cake.
• 10 put caramel sauce into a small ziploc bag, snip a small tip off one corner and pipe sauce on top.
• 11 plan ahead: make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.