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Ginger Cheesecake Dessert
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Prep Time:
40 minutes
Total Time:
1 hour 10 minutes
Gingerbread cookie crust tops creamy cheesecake for a decadent dessert.
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:
  • Preheat the oven to 375°F. Grease a 13x9-inch pan with cooking spray. Combine cookie mix, butter, water, and egg in a large bowl, stirring until a soft dough forms.
  • Shape the dough into five (1-inch) balls and space them 2 inches apart on an ungreased cookie sheet. Gently flatten them using the bottom of a sugar-dipped glass. Bake for 8 to 10 minutes or until the edges are set. Cool for 1 minute before transferring to a cooling rack.
  • Press the remaining dough into the pan and bake for 8 to 10 minutes, or until set. Allow it to cool completely for about 30 minutes.
  • In a spacious bowl, use an electric mixer on medium speed to blend milk, cream cheese, and lemon juice until velvety. Gently fold in the whipped topping and spread this luscious mixture over the cooled cookie base.
  • Crumble 5 delicious baked cookies and sprinkle them over the creamy cheese mixture. Chill in the refrigerator for about 1 hour until perfectly cold. Store leftovers covered in the fridge.

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