pumpkin cheesecake dessert . . .

. . . simple ingredients . . . an effortless dessert . . . rich in pumpkin flavor.

Indulge yourself and your guests with this pumpkin cheesecake dessert.  The warm-flavored gingersnap cookie crust delightfully blends with the rich, creamy pumpkin filling to create a most pleasing tasting experience. Drizzled with maple syrup, and accompanied with fresh whipped cream ~ this Fall dessert will surely have your guests talking! 

Bon Appetit!

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simple ingredients . . .   

Ingredients

21 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-ounce) solid-pack pumpkin

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

5 eggs, lightly beaten

Dash ground nutmeg

Maple syrup

Directions

In a small bowl, combine gingersnap crumbs and butter.
Press into a greased 13-inch x 9-inch baking dish, set aside.

In a large 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 degrees 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 baking dish to loosen; cool 1 hour longer.

Refrigerate overnight. I recommend preparing this dessert one day in advance. The cheesecake has an even richer, creamier flavor and texture the next day!

Cut and drizzle with maple syrup and dollop with fresh whipped cream.

Yields: 24 servings

 fresh whipped cream

Ingredients
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
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• Directions
• In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. 
• Add confectioners' sugar and vanilla; beat until soft peaks form. 
• Serve immediately or store in the refrigerator.