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Layered Pumpkin Cheesecake
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  • total
  • prep
337 calories/serving

Provided By:
Woman's Day

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    • Ingredients

    Serves:

    Directions

    You'll need an 8 x 3-in. springform pan coated with nonstick spray. Place cookies in a food processor; pulse until finely chopped. Add melted butter; process until crumbs begin to stick together. Press over bottom of prepared pan.

    Stir 1 tub cheesecake filling in large bowl until smooth; spread onto crumb layer.

    Stir remaining tub of cheesecake filling, pumpkin purée and pumpkin pie spice in same large bowl until blended and smooth. Evenly spread over plain cheesecake in pan. Cover and refrigerate at least 4 hours or until set.

    To serve: Remove pan sides and place pecans around top edge of cake. Put caramel sauce into a small ziptop bag, snip a small tip off one corner and pipe sauce on top.

    Plan Ahead: Make cheesecake 2 days ahead, then top with pecans and caramel sauce just before serving.

    Nutrition Facts

    Per Single Serving / Serves 1 Total
    Calories 337Calories from fat 216
    Total Fat 24gm37%Saturated Fat 15gm75%
    Cholesterol 87mg29%Sodium 388mg16%
    Fiber 1gm1%Protein5gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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