Pumpkin Cheesecake Dessert - cooking recipe

Ingredients

32 gingersnap cookies, crushed (about 1-1/2 cups)
1/4 cup butter, melted
5 (8 ounce) packages cream cheese, softened
1 cup sugar
1 (15 ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 eggs, lightly beaten
1 dash ground nutmeg
maple syrup

Preparation

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 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.
Bake at 350\u00b0 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.