Pinterest

1K
Save

666
Print

3K
Facebook

282
Email

591

Pumpkin Cheesecake with Sugar Cookie Crust

2 Ratings

2 Comments

Kitchen Tested

Pumpkin Cheesecake with Sugar Cookie Crust

Prep 20 min
Total 4 hr 40 min
Ingredients 7
Servings 14

An easy prep dessert that tastes like pumpkin pie and cheesecake. Irresistibly yummy! MORE+ LESS-

By Pillsbury Kitchens

Updated May 28, 2015

Make with

Pillsbury Cookies

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough

packages (8 oz each) cream cheese, softened

3/4

cup sugar

eggs, slightly beaten

cup canned pumpkin (not pumpkin pie mix)

teaspoons pumpkin pie spice

1 1/4

cups frozen whipped topping, thawed

Steps

Hide Images

1

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.
2

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.
3

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.
4

To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.

Jump to Video

Expert Tips

Use leftover cookie dough to make small cookies to use as a garnish. For each cookie, shape 1/2 teaspoon dough into ball; place on ungreased cookie sheet. Bake at 350°F 6 to 8 minutes or until edges are very light golden brown. Cool 1 minute before removing from cookie sheet. Place one cookie in each dollop of whipped cream.
You can sprinkle a few chopped pecans on the whipped topping, and omit the cookie garnish. Use the remaining dough to bake cookies as directed on package.
If you don’t have pumpkin pie spice, you can use 1 1/4 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 170

% Daily Value

Total Fat: 19g; 29%
Saturated Fat 9g 46% Trans Fat 0g
Cholesterol: 65mg; 22%
Sodium: 220mg; 9%
Potassium: 95mg; 3%
Total Carbohydrate: 36g; 12%
Dietary Fiber 0g 0% Sugars 26g
Protein: 4g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 2%; 2%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;