Pumpkin Cheese Cake

Ingredients

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

Directions

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.