Pumpkin Cheesecake Dessert
gingersnap cookies, crushed (about 1-1/2 cups)
(8 oz. each) cream cheese, softened
In 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.
In 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.
Pour over crust; sprinkle with the nutmeg. Bake at 50-degrees for 40-45 minutes or until center is almost set.
Cool on wire rack for 10 minutes. Carefully run a knife around the edge of baking dish to loosen; cool 1 hour longer.
Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers.