Recipe by Dana Campbell
"I invented this recipe and entered it into a contest held at my college. The texture is light as a cloud, though it is quite rich. It is prepared with the convenience of a microwave!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
gingersnap cookie crumbs
1/2 (14 ounce) can
sweetened condensed milk
1 (8 ounce) package
cream cheese, softened
salt to taste
1 (8 ounce) container
frozen whipped topping, thawed
This is one of the most delicious cheesecakes I've ever eaten!
I made this for Thanksgiving and it got mixed reviews.
First off, I suggest maybe using the pre-bought carmel for sundaes as it was pretty difficult to drizzle the microwaved caramel before it hardened.
Secondly, I got some comments that it was a bit too spicy and the crust was too hard to cut. I would consider cutting down the cinnamon and maybe the ginger in the filling. I would also probably add a bit of sugar to the crust, as I saw a ginger snap/butter crust recipe on the box of ginger snaps and they added sugar to it. It was a bit overwhelming for some. Also, I think it was too hard to cut because of the hardened caramel that you drizzle directly onto the crust. Be sparing with that.
But it was good, Id make it again!
This was very easy to make and very tasty!
I loved this recipe and so did my family. I made it two years ago and have had requests to make it again. Easy to make, no bake I like that, This will be in my Thanksgiving Dinner for years to come. Great invention
I made this recipe for Thanksgiving and everyone loved it. My brother-in-law made another type of Pumpkin Cheesecake and I thought this one was much tastier. I thought the crust was great and not too hard.. Everyone could not believe how good this cake was.
I made this when my in-laws came over for Christmas and everyone LOVED it! I plan on making it again next week for another family Christmas.
This is a very quick & easy dessert to asseble. However, it did take quite a long time to set in the fridge. To quicken the process, I placed the pie in the freezer for aproximately 45 minutes. I also used a hot, clean knife to cut this gooey concoction. I did change the recipe a tad by adding pumpkin pie spice & little extra cinnamon in place of the ground cloves. I don't believe it hurt the end result.
**** It was very good.But very sweet.I would make it again But make the crust a little different so it would not be so hard.
* Percent Daily Values are based on a 2,000 calorie diet.
Swirled Pumpkin and Cream Cheese Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 274
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an impressive, surprisingly easy, marbled pumpkin cheesecake.
Discover the simple trick to perfect, crack-free pumpkin cheesecake.
This rich and creamy cheesecake is a great alternative to pumpkin pie.