How to make it

  • In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13-in. x 0-in. x 2-in. 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 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.

Reviews & Comments 2

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  • hoasabi 6 years ago
    yum! i love pumpkin and cheesecake together :) must try!!
    Was this review helpful? Yes Flag
  • hollydayz 6 years ago
    What are you trying to do... Just Kidding this is fab!!!
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