Pumpkin Cheesecake With Sugar Cookie Crust - cooking recipe

Ingredients

16 1/2 ounces refrigerated cookie dough
16 ounces cream cheese
3/4 cup sugar
2 eggs, slightly beaten
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 1/4 cups whipped topping

Preparation

Heat oven to 350.
Remove 1/2 cup cookie dough from roll and wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4 inch slices and press in bottom and 1/2 inch up sides of ungreased 9 inch springform pan.
In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy. Do not overbeat.
Beat in eggs just until blended. Add pumpkin and pumpkin pie spice. Beat on low speed just until blended. Pour into cookie crust spreading to cover edge of crust.
Bake 42 to 46 minutes or until center is set. Cool 1 hour an run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.
To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.