Ingredients for Layered Pumpkin Cheesecake
- 1 1/2 cups finely chopped gingersnap cookies
- 1/4 cup melted unsalted butter
- 2 tubs cheesecake filling
- 1 (15 ounce) can pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup pecan halves
- 1/4 cup caramel sauce
- nonstick cooking spray
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How to Make Layered Pumpkin Cheesecake
- Coat an 8x3-inch springform pan with nonstick cooking spray.
- Place gingersnap cookies in a food processor and pulse until finely chopped.
- Add melted unsalted butter and process until crumbs are evenly moistened and begin to stick together.
- Press the cookie crumbs firmly into the bottom of the prepared springform pan to create a crust.
- In a large bowl, gently stir one tub of cheesecake filling until smooth and creamy.
- Spread this plain cheesecake filling evenly over the cookie crust.
- In the same large bowl, combine the remaining tub of cheesecake filling, pumpkin puree, and pumpkin pie spice. Mix until completely blended and smooth.
- Carefully spread the pumpkin cheesecake mixture evenly over the layer of plain cheesecake filling.
- Cover the springform pan and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is fully set.
- Once set, carefully remove the sides of the springform pan.
- Arrange pecan halves around the outer edge of the cheesecake.
- Transfer caramel sauce to a small resealable plastic bag. Snip a tiny corner of the bag to create a small opening for drizzling.
- Drizzle caramel sauce decoratively over the top of the cheesecake.
- Serve chilled and enjoy! (Best made 2 days ahead to allow flavors to meld.)
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
3g
Carbs
0g
