Pumpkin Cheesecake Dessert

1. 1

   In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.

2. 2

   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.

3. 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. 4

   Cut into squares; serve with syrup. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.