In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13 x 9 x 2 in baking dish; set aside.
In a large mixing bowl, beat the 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 min or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup.
Originally Submitted
10/24/2008
0 Out of 5 from
0 reviews
You can add this Pumpkin Cheesecake Dessert recipe to your own private DesktopCookbook.
