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  • subheading: For the Crust:
  • 12 oz gingersnap cookies, crispy
  • ½ cup salted butter, melted
  • subheading: For the Cheesecake:
  • 32 oz cream cheese, whole/plain, softened to melted
  • 1 ¾ cups white sugar
  • 3 whole eggs, large, room temperature
  • 15 oz pure pumpkin puree
  • 1 cup heavy whipping cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • Optional chopped pecans for garnish
Note: Ingredients may have been altered from the original.
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