1-1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 can (15 ounces) pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 large eggs, room temperature, lightly beaten
Sweetened whipped cream, optional
1. In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside.
2. 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.
3. Bake at 350° for 40 to 45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
4. Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Prize Winning Recipe
TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling
YIELD: 24 servings.
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too.
1 piece: 276 calories, 20g fat (11g saturated fat), 92mg cholesterol, 226mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 5g protein.