Pumpkin Cheesecake Dessert

By Tom421

Ingredients

• 32 gingersnap cookies, crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 5 large eggs, lightly beaten
• Dash ground nutmeg
• Maple syrup
• Sweetened whipped cream, optional

Details

Servings 24
Preparation time 25mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.

Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.