Pumpkin Cheese Cake Dessert
From midgelet 15 years agoIngredients
- 32 gingersnap cookies, crushed (about 1-1/2 cups) shopping list
- 1/4 cup butter, melted shopping list
- 5 packages (8 ounces each) cream cheese, softened shopping list
- 1 cup sugar shopping list
- 1 can (15 ounces) solid-pack pumpkin shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon vanilla extract shopping list
- 5 eggs, lightly beaten shopping list
- Dash ground nutmeg shopping list
- maple syrup shopping list
- . shopping list
How to make it
- In a small bowl, combine gingersnap crumbs and butter.
- Press into a greased 13-in. x 9-in. baking dish; set aside.
- In a large mixing 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.
- Refrigerate leftovers.
People Who Like This Dish 4
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