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!
