This Pumpkin Cheesecake Dessert is a good choice when you’re not sure how your audience feels about pumpkin. The pumpkin is not overwhelming. Wonderful! So easy! I made it for Thanksgiving- everyone from Grandparents to teens loved it. I topped each square with whip cream and a drizzle of maple syrup. The gingerbread crust was so tasty. It traveled well and looked great! Will definitely make it again! 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
- 1-1/2 cups crushed gingersnaps (about 30 cookies)
- 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 large eggs, room temperature, lightly beaten
- Ground nutmeg
- Maple syrup
- Sweetened whipped cream, optional
- In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13×9-in. baking dish; set aside.
- 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.
- 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.
- Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
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