Pumpkin Cheesecake Dessert

With a gingersnap crust and a maple syrup topping, this sounds like a winner for Thanksgiving, or the fall.

• Ready In: 1 hr 5 mins
• Serves: 24

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

Directions

1. In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13x9-inch baking pan. Set aside.
2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, and vanilla. Add eggs; pour over crust and sprinkle with the nutmeg.
3. Bake at 350°F for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the baking dish to loosen ; cool 1 hour longer. Refrigerate overnight.
4. Cut into squares; serve with syrup drizzled over top. Refrigerate leftovers.