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Contest-Winning Pumpkin Cheesecake Dessert

TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling YIELD: 24 servings.
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. —Cathy Hall, Phoenix, Arizona

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) pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature, lightly beaten
  • Ground nutmeg
  • Maple syrup
  • Sweetened whipped cream, optional

Directions

  • 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 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.
  • 4. Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.

Nutrition Facts

1 piece: 276 calories, 20g fat (11g saturated fat), 92mg cholesterol, 226mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 5g protein.

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