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Pumpkin Cheesecake Dessert
Ingredients:
- 32 gingersnap cookies, crushed (about 1-1/2 cups)
- 1/4 cup butter, melted
- 5 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 5 eggs, lightly beaten
- Dash ground nutmeg
- Maple syrup
Directions:
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. Yield: 24 servings.
Nutrition Facts
- One serving:
- (1 piece)
- Calories:
- 143
- Fat:
- 7 g
- Saturated Fat:
- 4 g
- Cholesterol:
- 60 mg
- Sodium:
- 122 mg
- Carbohydrate:
- 17 g
- Fiber:
- 1 g
- Protein:
- 3 g
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- One serving:
- (1 piece)
- Calories:
- 143
- Fat:
- 7 g
- Saturated Fat:
- 4 g
- Cholesterol:
- 60 mg
- Sodium:
- 122 mg
- Carbohydrate:
- 17 g
- Fiber:
- 1 g
- Protein:
- 3 g
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