Pumpkin Cheesecake Dessert

• 32 gingersnap cookies, crushed (about 1-1/2 cups)
• 1/4 cup butter, melted
• 5 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 (15 ounce) can solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 5 eggs, lightly beaten
• 1 dash ground nutmeg
• maple syrup

1. In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
2. In a large mixing 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 350u0b0 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 syrup. Refrigerate leftovers.

cookies, butter, cream cheese, sugar, solidpack pumpkin, ground cinnamon, vanilla, eggs, ground nutmeg, maple syrup

Taken from www.food.com/recipe/pumpkin-cheesecake-dessert-332216 (may not work)