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Pumpkin Cheesecake Dessert Recipe

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This recipe for Pumpkin Cheesecake Dessert, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, October 21, 2008

Category:
Category:

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

Directions:
Directions:
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 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.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Nutrition Facts: One serving: (1 piece) Calories: 143 Fat: 7 g Saturated Fat: 4 g Cholesterol: 60 mg Sodium: 122 mg Carbohydrate: 17 g Fiber: 1 g Protein: 3 g

I got this recipe from www.tasteofhome.com/Recipes

 

 

 

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