FOCACCIA PHOENIX RECIPES

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CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT RECIPE: H…



Contest-Winning Pumpkin Cheesecake Dessert Recipe: H… image

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. —Cathy Hall, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 24 servings.

Number Of Ingredients 11

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) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 large eggs, room temperature, lightly beaten
Ground nutmeg
Maple syrup
Sweetened whipped cream, optional

Steps:

  • 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.

Nutrition Facts : Calories 276 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 92mg cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 20g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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