Ginger Cheesecake Dessert

Name: Ginger Cheesecake Dessert
Prep time: 40 min
Total time: 1 h 10 min
Yield: 15
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

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By Betty Crocker Kitchens

Updated May 18, 2016

Ginger Cheesecake Dessert

(26)

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Prep Time 40 min
Total 1 hr 10 min
Servings 15
Ingredients 8

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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

Make With

Betty Crocker Cookie Mix

Instructions

Step
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.
Step
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.
Step
3

Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
Step
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.
Step
5

Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.