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Pumpkin Cheesecake with Sugar Cookie Crust

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Pillsbury Kitchens
Updated May 28, 2015
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An easy prep dessert that tastes like pumpkin pie and cheesecake. Irresistibly yummy!

Pumpkin Cheesecake with Sugar Cookie Crust

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.

Nutrition

330 Calories
19g Total Fat
4g Protein
36g Total Carbohydrate
26g Sugars

Recipe Tips

  • tip 1

    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 ...

  • tip 2

    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.

  • tip 3

    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.
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