Ingredients
1
package (8.8 oz) European crunchy biscuit cookies, crushed
1/2
cup butter, melted
4
packages (8 oz each) cream cheese, softened
1
cup sugar
4
eggs
1
can (15 oz) pumpkin (not pumpkin pie filling)
1
teaspoon pumpkin pie spice
1/2
cup creamy European cookie spread (from 14-oz jar)
Frozen (thawed) whipped topping, if desired
Preparation
Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crushed cookies and butter; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. Beat in eggs, one at a time, just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. In small bowl, mix 1/2 cup cream cheese mixture with cookie spread. Spoon remaining cream cheese mixture into crust. Drop cookie spread mixture by tablespoonfuls onto filling. Cut through with knife for marbled effect.
Bake 1 hour 15 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run small metal spatula around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. To serve, run small metal spatula around edge of pan; carefully remove side of pan. Garnish with whipped topping and additional crushed cookies, if desired. Store in refrigerator.
