This layered pumpkin cheesecake is delicious and you don't have to heat up the kitchen to make it, which makes it perfect for hot summer days. The family will love it and it's also wonderful for friends who are dropping in or for parties. It does have to set in the refrigerator four hours so it's a good idea to put it together the day before and let it sit overnight, or make it early in the morning to have it ready for the dinner table. Keep these ingredients on hand and it's a cinch to make anytime.
Layered Pumpkin Cheesecake
1 box ginger lemon creme cookies
2 Tbsp melted butter
2 tubs refrigerated cheesecake filling
1 can pumpkin puree
1 1/2 tsp pumpkin pie spice
Garnish with pecan halves and caramel sauce if you wish.
You will need an 8 by 3 in. springform pan coated with nonstick spray.
Place cookies in a food processor or crush them up by hand. You want them finely chopped.
Add melted butter, process until crumbs begin to stick together.
Press over bottom of prepared pan.
Stir 1 tub cheese cake filling into large until smooth.
Spread on 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 set in refrigerator for 4 hours.
Remove pan sides and place pecans around top and edge of cake . Put caramel sauce into a small Ziploc bag and snip off small corner and pipe sauce on top.
A good plan is to make this cake a day or two ahead and top with pecans and sauce when ready to serve.