Pumpkin Cheesecake Dessert |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 24 |
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With a gingersnap crust and a maple syrup topping, this sounds like a winner for Thanksgiving, or the fall. Ingredients:
32 gingersnap cookies, crushed (about 1 1/2 cups) |
1/4 cup butter, melted |
5 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1 (15 ounce) can solid-pack pumpkin |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
5 eggs, lightly beaten |
1 dash ground nutmeg |
maple syrup |
Directions:
1. In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13x9-inch baking pan. Set aside.
2. 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.
3. 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.
4. Cut into squares; serve with syrup drizzled over top. Refrigerate leftovers.
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