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 its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. âCathy Hall, Phoenix, Arizona Ingredients:
32 gingersnap cookies, crushed (about 1-1/2 cups) |
1/4 cup butter, melted |
5 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
1 can (15 ounces) solid-pack pumpkin |
1 teaspoon ground cinnamon |
1 teaspoon vanilla extract |
5 eggs, lightly beaten |
dash ground nutmeg |
maple syrup |
Directions:
1. In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
2. In a large bowl, beat 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.
3. Bake at 350° 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.
4. Cut into squares; serve with syrup. Refrigerate leftovers. Yield: 24 servings.
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