Pumpkin Cheesecake Dessert

Name: Pumpkin Cheesecake Dessert
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 24
Cuisine: Global
Ingredients: 57 grams butter, melted; 1 kgs packages each) cream cheese, softened; 5 eggs, lightly beaten; 170 grams 32 gingersnap cookies, crushed (about; 1 teaspoon ground cinnamon; 1 Dash ground nutmeg; 24 servings Maple syrup; 425 grams can solid-pack pumpkin; 200 grams sugar; 1 teaspoon vanilla extract

The recipe Pumpkin Cheesecake Dessert can be made in around 1 hour and 5 minutes. This dessert has 318 calories, 5g of protein, and 20g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe from Taste of Home requires ground cinnamon, solid-pack pumpkin, maple syrup, and gingersnap cookies.

Instructions

In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.

Ingredients you will need

Gingersnap Crumbs

Butter

Equipment you will use

Baking Pan

Bowl

In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla.

Ingredients you will need

Cream Cheese

Cinnamon

Pumpkin

Vanilla

Sugar

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour over crust; sprinkle with nutmeg.

Ingredients you will need

Nutmeg

Crust

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.

Equipment you will use

Baking Pan

Wire Rack

Oven

Knife

Cut into squares; serve with syrup. Refrigerate leftovers.

Ingredients you will need

Syrup

Equipment

Ingredients

Servings:

57grams

butter, melted 1kgs

packages each) cream cheese, softened 5

eggs, lightly beaten 170grams

32 gingersnap cookies, crushed (about 1teaspoon

ground cinnamon 1Dash

ground nutmeg 24servings

Maple syrup 425grams

can solid-pack pumpkin 200grams

sugar 1teaspoon

vanilla extract

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Cheesecake works really well with Late Harvest Riesling, Lambrusco Dolce, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. One wine you could try is Moet & Chandon White Star (). It has 4.6 out of 5 stars and a bottle costs about 14 dollars.

Moet & Chandon White Star ()

White Star is a softer champagne. It is well balanced and harmonious, with subtle aromas of warm toast and gingerbread. The finish is sustained with a hint of honey.