Pumpkin Cheesecake With Sugar Cookie Crust

• refrigerated cookie dough16 1⁄2 ounces
• cream cheese↗16 ounces
• sugar↗3⁄4 cup
• eggs↗2

  slightly beaten

• canned pumpkin↗1 cup
• pumpkin pie spice2 teaspoons
• whipped topping↗1 1⁄4 cups

Step-by-step instructions

1. 1

   Heat oven to 350.

2. 2

   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.

3. 3

   In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy. Do not overbeat.

4. 4

   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.

5. 5

   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.

6. 6

   To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.