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“With a gingersnap crust and a maple syrup topping, this sounds like a winner for Thanksgiving, or the fall.”
READY IN:
1hr 5mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine the gingersnap crumbs and butter. Press into a greased 13x9-inch baking pan. Set aside.
  2. In a large mixing bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, and vanilla. Add eggs; pour over crust and sprinkle with the nutmeg.
  3. Bake at 350°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 the baking dish to loosen ; cool 1 hour longer. Refrigerate overnight.
  4. Cut into squares; serve with syrup drizzled over top. Refrigerate leftovers.

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