Layered Pumpkin Cheesecake

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Something worth trying. This is a very easy cheesecake made with pumpkin, spices and already-prepared cheesecake filling. From woman's day. Prep time includes chilling time.

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Steps

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Coat an 8x3-inch springform pan with nonstick spray.

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Place cookies in food processor.

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Pulse until finely chopped.

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Add melted butter.

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Process until crumbs begin to stick together.

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Press over bottom of prepared pan.

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Stir in 1 tub cheesecake filling in large bowl until smooth.

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Spread onto crumb layer.

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Stir remaining tub of cheesecake filling , pumpkin puree and pumpkin pie spice in same large bowl until blended and smooth.

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Evenly spread over plain cheesecake in pan.

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Cover and refrigerate at least 4 hours or until set.

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To serve , remove pan sides and place pecans around top edge of cake.

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Put caramel sauce into a small ziploc bag , snip a small.

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

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Ingredients

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lemon cream-filled ginger sandwich cookies, light butter, cheesecake filling, pumpkin puree, pumpkin pie spice, pecan halves, caramel sauce