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Ginger & Spice Caramel Torte

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

Prep time

30 min

Total time

2 hr 30 min

Servings

Makes 12 servings

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    Ingredients
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1 cup sugar
    • 1 tsp. EACH ground cinnamon, ground cloves and ground ginger
    • 1/2 tsp. ground nutmeg
    • 2-1/2 cups thawed frozen whipped topping, divided
    • 96 NILLA Wafers, divided
    • 1/4 cup caramel sauce
Preparation
  • 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.

Recipe Tips

Food FactSince each 11-oz. package of NILLA Wafers contains about 80 wafers, you will need to purchase 2 packages of wafers to get the 96 wafers needed to prepare this show-stopping dessert.

Size-WiseAt 12 servings, this easy-to-make torte is a great choice to serve the crowd at your next special-occasion gathering.

SubstituteSubstitute fresh whipped cream for the thawed frozen whipped topping. Beat 1-1/2 cups heavy whipping cream with 1/2 cup powdered sugar with mixer on high speed until stiff peaks form, then use as directed.

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