Pumpkin Cheesecake Dessert

Patricia Frady

By
@patfrady

If you love cheesecake and you love pumpkin then you will love this.

Rating:
★★★★★ 1 vote
Comments:
Serves:
6 - 9
Prep:
1 Hr 30 Min
Cook:
45 Min

Ingredients

32
gingersnap cookies, crushed (about 1-1/2 cups)
1/4 c
butter melted
5 pkg
(8 oz. each) cream cheese, softened
1 c
sugar
15 oz
solid pack pumpkin
1 tsp
ground cinnamon
1 tsp
vanilla extract
5
eggs,lightly beaten
1 dash(es)
ground nutmeg
maple syrup

Step-By-Step

1In a small bowl,combine the gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish; set aside.
2In 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.
3Pour over crust; sprinkle with the nutmeg. Bake at 50-degrees for 40-45 minutes or until center is almost set.
4Cool on wire rack for 10 minutes. Carefully run a knife around the edge of baking dish to loosen; cool 1 hour longer.
5Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers.

About this Recipe

Course/Dish: Other Desserts