Lupo
10-24-2007, 11:25 AM
This recipie was featured on the cover of Womansday magazine November 1, 2007 issue.To see a picture of the cheesecake go here (http://www.womansday.com/magazine/12403/from-the-november-1-2007-issue.html).
1 box (7.05oz) ginger lemon creme sandwich cookies (carr's)
2 tablespoons melted light butter (Land O’Lakes)
2 tubs (1 lb 8.3 oz each) refrigerated Kraft Philadelphia cheesecake filling
1 can (16oz) pumpkin puree
1 1/2 teaspoon pumpkin pie spice
Garnish: toasted pecan halves, Carmel sauce
You’ll need an 8 x 3 inch 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 of cheesecake filling in large bowl until smooth; spread onto crumb layer.
Stir remaining tub of cheesecake filling, pumpkin puree 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 Carmel sauce into a small zip top 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 Carmel sauce just before serving.
Active time to make cheesecake: 10 minutes. Chilling time 4 hours. Serves 16
Very easy to make. Can use gingersnap cookies for crust. Can add additional seasonings in pumpkin filling to taste.
1 box (7.05oz) ginger lemon creme sandwich cookies (carr's)
2 tablespoons melted light butter (Land O’Lakes)
2 tubs (1 lb 8.3 oz each) refrigerated Kraft Philadelphia cheesecake filling
1 can (16oz) pumpkin puree
1 1/2 teaspoon pumpkin pie spice
Garnish: toasted pecan halves, Carmel sauce
You’ll need an 8 x 3 inch 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 of cheesecake filling in large bowl until smooth; spread onto crumb layer.
Stir remaining tub of cheesecake filling, pumpkin puree 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 Carmel sauce into a small zip top 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 Carmel sauce just before serving.
Active time to make cheesecake: 10 minutes. Chilling time 4 hours. Serves 16
Very easy to make. Can use gingersnap cookies for crust. Can add additional seasonings in pumpkin filling to taste.