Directions:
- In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13x9-inch baking pan. Set aside.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, and vanilla. Add eggs; pour over crust and sprinkle with the nutmeg.
- Bake at 350°F for 40-45 minutes or 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 drizzled over top. Refrigerate leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.36 Kcal (554 kJ) | ||
| Calories from fat | 56.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.32g | 10% | |
|---|---|---|---|
| Cholesterol | 45.68mg | 15% | |
| Sodium | 106.46mg | 4% | |
| Potassium | 77.41mg | 2% | |
| Total Carbs | 16.91g | 6% | |
| Sugars | 8.1g | 32% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.1mg | 6% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 342.02 Kcal (1432 kJ) | ||
| Calories from fat | 147.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.34g | 10% | |
|---|---|---|---|
| Cholesterol | 118.04mg | 15% | |
| Sodium | 275.09mg | 4% | |
| Potassium | 200.03mg | 2% | |
| Total Carbs | 43.7g | 6% | |
| Sugars | 20.92g | 32% | |
| Dietary Fiber | 0.95g | 1% | |
| Protein | 6.39g | 5% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 2.8mg | 6% | |
| Calcium | 62.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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