Ginger & Spice Caramel Torte

Name: Ginger & Spice Caramel Torte
Prep time: 30 min
Total time: 150 min
Yield: 12
Ingredients: 2 pkg. brick cream cheese, softened; 1 cup sugar; 1 tsp. ground ginger; ½ tsp. ground nutmeg; 2½ cups frozen whipped topping, divided; 96 NILLA Wafers, divided; ¼ cup caramel sauce

After refrigerating, the NILLA Wafers take on the texture of soft cake, creating a delicious dessert with layers of fluffy spiced cream.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings

Ingredient list

2 pkg. (8 oz. each) brick cream cheese, softened
1 cup sugar
1 tsp. EACH ground cinnamon, ground cloves and ground ginger
½ tsp. ground nutmeg
2½ cups thawed frozen whipped topping, divided
96 NILLA Wafers, divided
¼ cup caramel sauce

Directions

Line 8-inch springform pan with plastic wrap, pressing out as many wrinkles in plastic wrap as possible.

Beat cream cheese, sugar and spices in large bowl with mixer until well blended. Stir in 2 cups whipped topping.

Reserve 1 wafer for later use. Place 19 of the remaining wafers in single layer on bottom of prepared pan; cover with 1/4 of the cream cheese mixture. Repeat layers 3 times. Top with remaining wafers.

Refrigerate 2 hours.

Remove rim of springform pan when ready to serve cheesecake. Discard plastic wrap. Top cheesecake with remaining whipped topping and reserved wafer; drizzle with caramel sauce.