Layered Pumpkin Cheesecake – a delicious recipe with lemon cream, light butter, cheesecake filling, pumpkin puree, pumpkin pie spice, pecan halves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
271
kcal
Calories
22
g
Fat
5
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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) packagesrefrigerated cheesecake filling (Kraft Philadelphia), 1 (16 ounce) can pumpkin puree (not pumpkin pie mix), and more.
Yes, Layered Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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