Ingredients for Pumpkin Cheesecake Dessert
- Gingersnap Cookies
- ¼ cup unsalted butter, melted
- 16 ounces (two 8-ounce packages) cream cheese, softened
- ¾ cup granulated sugar
- Solid Pack Pumpkin
- Ground Cinnamon
- Vanilla Extract
- 3 large eggs
- Ground Nutmeg
- Maple Syrup
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How to Make Pumpkin Cheesecake Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups gingersnap crumbs and ¼ cup melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture into the bottom of a greased 13x9 inch baking dish. Set aside.
- In a large bowl, beat 16 ounces (two 8-ounce packages) cream cheese and ¾ cup granulated sugar until smooth and creamy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Add 3 large eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
- Pour the pumpkin mixture over the gingersnap crust.
- Sprinkle ½ teaspoon ground nutmeg over the top.
- Bake for 40-45 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Let cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of the baking dish to loosen the cheesecake.
- Cool for another hour.
- Refrigerate overnight to allow the cheesecake to fully set and the flavors to meld.
- Cut into squares and serve with your favorite maple syrup drizzle. Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
42g
Fat
60g
Carbs
6g
