Brand: Puratos
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) solid-pack pumpkin1 teaspoon ground cinnamon1 teaspoon vanilla extract5 large eggs, lightly beatenGround nutmegMaple syrupChantypak Whipping Cream
1. In a small bowl, combine gingersnap crumbs and butter.
2. Press onto bottom of a greased 13x9-in. baking dish; set aside.
3. In a large bowl, beat cream cheese and sugar until smooth.
4. Beat in the pumpkin, cinnamon and vanilla.
5. Add eggs; beat on low speed just until combined.
6. Pour over crust; sprinkle with nutmeg.
7. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
8. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer.
9. Refrigerate overnight.
10. Cut into squares; serve with syrup and Chantypak Whipping cream.