Pumpkin Cheesecake Dessert

Ingredients

• 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

Directions

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