pumpkin cheesecake dessert

Name: Pumpkin Cheesecake Dessert
Prep time: 1 h 30 min
Cook time: 45 min
Yield: 6
Ingredients: 32 - gingersnap cookies, crushed (about 1-1/2 cups); 1/4 cup(s) butter melted; 5 package(s) (8 oz. each) cream cheese, softened; 1 cup(s) sugar; 15 ounce(s) solid pack pumpkin; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) vanilla extract; 5 - eggs,lightly beaten; 1 dash(es) ground nutmeg; - maple syrup

(1 RATING)

58 Pinches 1 Photo

Patricia Frady

Westminster, SC

Updated on Sep 18, 2011

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

Rate

I've made this recipe and it is very tasty- Photo from Taste of Home.

prep time 1 Hr 30 Min

cook time 45 Min

method ---

yield 6 - 9

Ingredients

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

How To Make pumpkin cheesecake dessert

Step 1

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.

Step 2

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.
Step 3

Pour over crust; sprinkle with the nutmeg. Bake at 50-degrees for 40-45 minutes or until center is almost set.
Step 4

Cool on wire rack for 10 minutes. Carefully run a knife around the edge of baking dish to loosen; cool 1 hour longer.
Step 5

Refrigerate overnight. Cut into squares; serve with syrup. Refrigerate leftovers.
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