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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


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September 1, 20070 found this helpful

Yummy! Sounds like a great recipe that I just might have to try! Thanks!

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