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Saturday, October 27, 2012

♥ 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 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.

Nutritional Facts 1 serving (1 piece) equals 143 calories, 7 g fat (4 g saturated fat), 60 mg cholesterol, 122 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein. 

~~Taste of Home,  August/September 2007~~

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