Contest-Winning Pumpkin Cheesecake Dessert
"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. —Cathy Hall, Phoenix, Arizona..."
INGREDIENTS
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1-1/2 cups crushed gingersnaps (about 30 cookies)
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1/4 cup butter, melted
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5 packages (8 ounces each) cream cheese, softened
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1 cup sugar
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1 can (15 ounces) solid-pack pumpkin
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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5 large Nellie’s Free Range Eggs, lightly beaten
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Ground nutmeg
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Maple syrup
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Sweetened whipped cream, optional
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