Servings: 8

For Crust: subheading: For Crust:
2 cups gingersnap crumbs 2 cups gingersnap crumbs
3 tbsp all-purpose flour 3 tbsp all-purpose flour
1/2 cup brown sugar ½ cup brown sugar
1/4 cup melted butter ¼ cup melted butter
1 large egg yolk 1 large egg yolk
For Cheesecake: subheading: For Cheesecake:
2 bricks of cream cheese (MUST be at room temperature) 2 bricks of cream cheese (MUST be at room temperature)
1/2 cup white sugar ½ cup white sugar
1/2 tsp vanilla extract ½ tsp vanilla extract
2 eggs 2 eggs
For Pumpkin Pie: subheading: For Pumpkin Pie:
1 egg 1 egg
2 egg yolks 2 egg yolks
1 2/3 cup pumpkin puree 1 ⅔ cup pumpkin puree
1 tsp salt 1 tsp salt
1 cup condensed milk 1 cup condensed milk
Pumpkin Pie Seasoning: subheading: Pumpkin Pie Seasoning:
EITHER: subheading: EITHER:
1 tsp cinnamon 1 tsp cinnamon
1/4 tsp nutmeg ¼ tsp nutmeg
1/4 tsp ground cloves ¼ tsp ground cloves
1/8 tsp ginger ⅛ tsp ginger
OR: subheading: OR:
1.5 tsp pumpkin pie spice 1.5 tsp pumpkin pie spice

Preheat oven to 325 F.
Make the Crust, Cheesecake, and Pumpkin Pie as below.
Bake for 1 hour. Remove from oven and allow to cool, then refrigerate for at least 12 hours.
For Crust: subheading: For Crust:
Crush gingersnaps into fine crumb. Using a spatula in large bowl, mix in flour, brown sugar, and melted butter. Add the egg yolk, mix thoroughly.
Grease pie dish with canola oil. Evenly spread crumb mixture over the bottom of pie dish. Press down on the crumb mixture to solidify.
For Cheesecake: subheading: For Cheesecake:
Combine cheese, sugar, vanilla, beat until smooth. Stir in eggs one at a time. Gently spread into pan on top of crust.
For Pumpkin Pie: subheading: For Pumpkin Pie:
Combine ingredients until well mixed (you can use a bit less condensed milk for less sweetness). Gently spread over the cheesecake batter in the baking pan.