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Ginger Cheesecake Dessert

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Ginger Cheesecake Dessert
  • Prep 40 min
  • Total 1 hr 10 min
  • Servings 15
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Gingerbread cookie mix creates the sweet and spicy crust and topper for a dreamy cheesecake.
Updated May 18, 2016

Ingredients

  • 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 Cool Whip frozen whipped topping, thawed

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cut cheesecake into mini 1-inch bites, perfect for a dessert tray.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
170
Trans Fat
1g
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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