Ingredients
1-1/2 cups crushed gingersnaps (about 30 cookies)1/4 cup butter, melted5 packages (8 ounces each) cream cheese, softened1 cup sugar1 can (15 ounces) pumpkin1 teaspoon ground cinnamon1 teaspoon vanilla extract5 large eggs, room temperature, lightly beatenGround nutmegMaple syrupSweetened whipped cream, optional
Preparation
In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. 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° for 40-45 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.
Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
