22ozcanned Pumpkin(I used 1 1/2 cans of the 15oz size)
12ozsoftned cream cheese
1/2Cupgranulated sugar
1/4Cuppowdered sugar
1teaspoonpumpkin pie spice
For Topping:
Caramel sauce to drizzle if desired
Instructions
Spray a 8x13 inch springform pan (mine was a little bigger) with non stick cooking spray. Combine cookie crumbs and butter in a bowl and then press into bottom of springform pan.
In a stand or electric mixer, beat cream cheese, sugar and vanilla until smooth. Spread over crust.
In same mixer, beat the pumpkin, cream cheese, sugars and pumpkin pie spice until smooth. Spread over cream cheese layer. Cover and refrigerate for 2-3 hours or until firm.