Preheat and Prep: Preheat the oven to 350 degrees F. Grease a 13x9-inch baking dish.
Make the Crust: In a small bowl, add gingersnap crumbs and butter and mix until a crumbly mixture forms. In the bottom of the prepared baking dish, place the mixture and press to smooth the surface. Set aside.
Make the Filling: In a large bowl, add the cream cheese and sugar and with an electric mixer, beat until smooth. Add the pumpkin, cinnamon, and vanilla extract and beat until well combined. Add eggs and beat on low speed until just combined.
Assemble: Place the pumpkin mixture over the crust evenly and sprinkle with nutmeg.
Bake: Bake for about 40–45 minutes.
Cool and Chill: Remove the pan from the oven and place onto a wire rack to cool for about 45–60 minutes. Now, refrigerate for at least 6 hours before serving.
Serve: Drizzle with maple syrup and serve.
