Name: Contest-Winning Pumpkin Cheesecake Dessert
Yield: 4 servings
Ingredients: 1-1/2 cups crushed gingersnaps (about 30 cookies); 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 large eggs, room temperature, lightly beaten; Ground nutmeg; Sweetened whipped cream, optional

Servings: 4 persons

1-1/2 cups crushed gingersnaps (about 30 cookies)
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 large eggs, room temperature, lightly beaten
Ground nutmeg
Sweetened whipped cream, optional

1
In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
2
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.
3
Bake at 350u00b0 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.
4
Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Contest-Winning Pumpkin Cheesecake Dessert

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