Ginger Cheesecake Dessert

Ginger Cheesecake Dessert

Gingerbread cookie mix creates the sweet and spicy crust and topper for a dreamy cheesecake.

Prep Time

40

Minutes

Total Time

1:10

Hr:Mins

Makes

15

servings

1
pouch Betty Crocker® gingerbread cookie mix
1/2
cup butter or margarine, softened
1
tablespoon water
1
egg
1
can (14 oz) sweetened condensed milk (not evaporated)
1
package (8 oz) cream cheese, softened
1/3
cup fresh lemon juice
2
cups frozen (thawed) whipped topping
  1. 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.
  2. 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.
  3. Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  4. 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.
  5. Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Cut cheesecake into mini 1-inch bites, perfect for a dessert tray.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 170),
  • Total Fat 18g
    • (Saturated Fat 11g,
    • Trans Fat 1g),
  • Cholesterol 55mg;
  • Sodium 290mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 0g,
    • Sugars 28g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.