Recipe

Pumpkin Cheesecake Dessert Recipe


Pumpkin Cheesecake Dessert Recipe
Add Step-by-Step Photos 		Andymac / All my dishes
1 year, 10 months ago
This i really good. I definitely recommend eating it with the maple syrup. I used a graham cracker crust, ginger snaps were too hard.
Prep:25m Cook:40m Servings:24

Andymac

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Ingredients
  • 32 gingersnap cookies, crushed (about 1-1/2 cups)
  • 1/4 C butter, melted
  • 5 packages (8 oz each) cream cheese, softened
  • 1 C sugar
  • 1 can (15 oz) solid-pack pumpkin
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 5 eggs, lightly beaten
  • Dash ground nutmeg
  • Maple syrup

Directions
  1. 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.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  3. Beat in the pumpkin, cinnamon and vanilla.
  4. Add eggs; beat on low speed just until combined.
  5. Pour over crust; sprinkle with nutmeg.
  6. Bake at 350 degrees for 40-45 minutes or until center is almost set.
  7. Cool on a wire rack for 10 minutes.
  8. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer.
  9. Refrigerate overnight.
  10. Cut into squares; serve with syrup.
  11. Refrigerate leftovers.

Not quite what you're looking for? See more Dessert / Cheesecakes
Comments

hollydayz 1 year, 10 months ago said:
What are you trying to do... Just Kidding this is fab!!!

hoasabi 1 year, 10 months ago said:
Yum! i love pumpkin and cheesecake together :) must try!!


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