Pumpkin Cheesecake
Prep: 25 min
Bake: 50 min + chilling
32 Gingersnap cookies
1/4 Cup Butter, melted
5 packages of cream cheese
1 cup sugar
1 can ( 15 oz) solid- pack pumpkin
1 tsp. vanilla
5 eggs, slightly beaten
Dash Ground nutmeg
maple Syrup
In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13 x 9-in 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 @ 350 degrees for 40-50 min or until center is almost set. Cool on a wire rack for 10 min. carefully run knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers. Yield 24 servings...ENJOY! OH I also sprinkled the top with cinnamon before baking, it didn't call for it but was good!
4 comments:
You love me. Thank you for posting the receipe.
You had to post the recipe didn't you??? LOL I am going to try and make this, this weekend.
Thank you! That sounds really rich... all that cream cheese and the eggs. Oh my! We'll have to try it, though. Might have to forgo the syrup.
Oh my...boy is this cheesecake yummy. Aunt Kathy made it and wants to know how much cinnamon goes in it. You didn't post how much so she just guessed and it turned out pretty good.
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