Pumpkin Cheesecake (No Bake)

• 14 ounces, weight Box Gingersnap Cookies
• 1/2 cups Butter, Melted
• 16 ounces, weight Cream Cheese, Softened
• 1 can (14oz) Sweetened Condensed Milk
• 1 cup 100% Pumpkin Puree
• 1 Tablespoon Lemon Juice
• 1 teaspoon Cinnamon
• 1/4 teaspoons Nutmeg
• 1 pinch Ground Cloves
• 12 ounces, weight Cool Whip Topping

1. Set aside several whole cookies for garnishing. Pulse the remaining cookies in a food processor until finely ground. Mix ground cookies with melted butter. Press into bottom of two 9-inch pie plates (or one pie plate plus 8 individual dishes).
2. Beat cream cheese with sweetened condensed milk for 5 minutes. Mix in lemon juice, pumpkin, cinnamon, nutmeg and cloves. Fold in Cool Whip.
3. Pour mixture evenly into pie plates and refrigerate for one to two hours until set and cold. (Or serve in a bowl with cookies and fruit for dipping). Enjoy!

cookies, butter, weight cream cheese, milk, lemon juice, cinnamon, ubc, ground cloves, topping

Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-no-bake/ (may not work)