Isaacs' Home Recipes Main Dessert Recipes Pumpkin Cheesecake Dessert

Pumpkin Cheesecake Dessert

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

In a small bowl, combine the gingersnap crumbs and butter.
Press into a greased 13x9x2" 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 nutmeg.
Bake at 350 degrees for 40-45 minutes or until center is almost set.
Cool on a wire rack for about 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.
Refrigerate leftovers.

* 24 servings

(Taste of Home - August/September 2007)