GINGER CHEESECAKE DESSERT
Gingerbread cookie mix creates the sweet and spicy crust and topper for a dreamy cheesecake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
- Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
- Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
- In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
- Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1 g
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