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, LYNDHURST, VA
PREP: 25 MIN. • BAKE: 40 MIN. + CHILLING • MAKES: 24 SERVINGS
1 1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted
5 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 can (15 oz.) solid-pack pumpkin
1 tsp. ground cinnamon
1 tsp. vanilla extract
5 large eggs, lightly beaten
Ground nutmeg
Maple syrup
Sweetened whipped cream, optional
1. In a small bowl, combine gingersnap crumbs and melted 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 40-45 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 maple syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
1 PIECE: 143 cal., 7g fat (4g sat. fat), 60mg chol., 122mg sod., 17g carb. (12g sugars, 1g fiber), 3g pro.