Pumpkin Cheesecake with Sugar Cookie Crust
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
An easy prep dessert that tastes like pumpkin pie and cheesecake. Irresistibly yummy!
Ingredients
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs, slightly beaten
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
1 1/4 cups frozen whipped topping, thawed
Instructions
Heat oven to 350 °F. Remove 1/2 cup cookie dough from roll; wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4-inch slices; press in bottom and 1/2 inch up sides of ungreased 9-inch springform pan.
In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy; do not overbeat. Beat in eggs just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. Pour into cookie crust, spreading to cover edge of crust.
Bake 42 to 46 minutes or until center is set. Cool 1 hour; run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.
To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.
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