Contest-Winning Pumpkin Cheesecake Dessert

• 1-1/2 cups crushed gingersnaps (about 30 cookies)
• 1/4 cup butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 5 large eggs, room temperature, lightly beaten
• Ground nutmeg
• Sweetened whipped cream, optional

1. In a small bowl, combine gingersnap crumbs and 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 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 and, if desired, sweetened whipped cream. Refrigerate leftovers.

crushed gingersnaps, butter, cream cheese, sugar, solidpack pumpkin, ground cinnamon, vanilla, eggs, ground nutmeg, whipped cream

Taken from www.tasteofhome.com/recipes/contest-winning-pumpkin-cheesecake-dessert/ (may not work)