Crush cookies until fine. Set aside 2 ounces of Lorna Doone cookie crumbs for
Mix the remaining cookie crumbs (1 pound 2 ounces) and melted butter together.
The cookie crumb mixture should hold together when pressed by hand. Lightly coat
an 8-inch springform pan, add cookie crumb mixture to the pan and firmly press sides
and bottom evenly. Place the spring-form pan in the refrigerator.
Pumpkin Spice Mix: Combine pumpkin mix and spices in a mixing bowl, whisk together
by hand until smooth; set aside.
Cream Cheese Mix: Mix cream cheese and 8 ounces sugar together until well blended
Fold in the remaining 8 ounces sugar, sour cream, vanilla extract and eggs. Whisk
in lemon juice. Set aside 2 cups of cream cheese mix and pour the remaining cream
cheese mix in the crusted 8-inch springform pan.
Combine the remaining 2 cups cream cheese mix and the pumpkin spice mix in a
mixing bowl and whisk together until smooth. Pour into the 8-inch springform pan.
Bake in a preheated oven at 300 degrees F for 50 to 60 minutes.
Cool for 45 minutes and then place in the freezer covered with plastic wrap until
Sour Cream Topping: Combine the sour cream, sugar and lemon juice in a mixing
bowl and whisk together until smooth. Spread sour cream topping evenly over the
frozen pumpkin cream cheese pie. Sprinkle the remaining 2 ounces of cookie crumbs
over the sour cream topping, and bake at 350 degrees F for approximately 8 minutes.
Refrigerate for 2 to 3 hours before serving.
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