Pumpkin Cheesecake Dessert

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 24
• 32 gingersnap cookies, crushed (about 1 1/2 cups)
• 1/4 cup butter, melted
• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 (15 ounce) can solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 5 eggs, lightly beaten
• 1 dash ground nutmeg
• maple syrup

Recipe

• 1 in a small bowl, combine the gingersnap crumbs and butter. press into a greased 13x9-inch baking pan. set aside.
• 2 in a large mixing bowl, beat the cream cheese and sugar until smooth. beat in the pumpkin, cinnamon, and vanilla. add eggs; pour over crust and sprinkle with the nutmeg.
• 3 bake at 350°f for 40-45 minutes or until center is almost set. cool on a wire rack for 10 minutes. carefully run a knife around the edge of the baking dish to loosen ; cool 1 hour longer. refrigerate overnight.
• 4 cut into squares; serve with syrup drizzled over top. refrigerate leftovers.