Pumpkin Cheesecake Dessert
Ingredients
32 gingersnap cookies, crushed
1/4 cup butter, melted
5 – 8 oz. pkgs. cream cheese, softened
1 cup sugar
1 – 15 oz. can solid-pack pumpkin
1 tsp. ground cinnamon
1 tsp. vanilla extract
5 eggs, slightly beaten
Dash ground nutmeg
Maple syrup
Directions
~Preheat oven at 350°.
~In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13×9″ baking dish. Set aside.
~In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, and vanilla. Add eggs and beat on low speed just until combined. Pour over crust. Sprinkle with nutmeg.
~Bake for 40-45 minutes (until center is almost set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the baking dish to loosen. Cool 1 hour longer. Refrigerate overnight.
~Cut into squares. Serve with syrup. Refrigerate leftovers.
~Makes 24 servings.