Gingerbread cookie mix creates the sweet and spicy crust and topper for a dreamy cheesecake.
Ginger Cheesecake Dessert
- Prep Time 40 min
- Total 1 hr 10 min
- Servings 15
- Ingredients 8
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Limited Edition 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
Instructions
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Step1Heat 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.
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Step2Make 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.
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Step3Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
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Step4In 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.
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Step5Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 170
- Trans Fat
- 1g
% Daily Value*:
- Vitamin A
- 10%
- 10%
Exchanges:
FreeCarbohydrate Choice
3Tips from the Betty Crocker Kitchens
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