Award Winning recipe from Taste of Home. "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". This recipe does need to cool overnight, so it's a great "make ahead" dessert for the holidays! Found on www.tasteofhome.com.

Ingredients

24 serv.

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

Step-by-step instructions

1
In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
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
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. Refrigerate leftovers.

Source: food.com

Original recipe ↗

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