Pumpkin Cheesecake Dessert
- 32 gingersnap cookies, crushed
- 1/4 cup butter, melted
- 5 packages cream cheese, softened (8oz. each)
- 1 cup sugar
- 1 can solid-pack pumpkin
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 5 eggs, lightly beaten
- dash nutmeg
- maple syrup
In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 9x13 inch baking dish; set aside. In a large mixing bowl, beat the 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 degrees F 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. Refrigerate leftovers.
By Robin from Washington, IA
Source: Taste of Home
By guest (Guest Post) Flag
September 1, 20070 found this helpful
Yummy! Sounds like a great recipe that I just might have to try! Thanks!
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