Ingredients
5 tbsp butter, melted
2 tbsp granulated sugar
1½ cups gingersnaps, finely crushed
8 oz cream cheese, (2 blocks), softened
15 oz pumpkin puree, (1 can)
1 cup powdered sugar
1 tsp pure vanilla extract
¼ tsp kosher salt
1 tsp cinnamon
½ tsp nutmeg, ground
1 cup heavy cream
whipped cream
gingersnaps, roughly crushed
Preparation
In a medium bowl, combine the crushed gingersnaps, sugar, and melted butter until the mixture resembles wet sand. Pour into an 8-inch springform pan and pat it into an even layer.
In another medium bowl, beat the heavy cream to stiff peaks.
In a large bowl beat the cream cheese until light and fluffy. Add the pumpkin puree and beat the mixture until smooth and no lumps remain. Add the powdered sugar and beat again until no lumps remain.
Add the vanilla extract, cinnamon, nutmeg, and salt and beat until incorporated. Add the heavy cream and fold in until just combined.
Pour your batter over the crust and smooth top with an offset spatula.
Refrigerate until set for at least 4 hours and up to overnight.
Serve with whipped cream and crushed gingersnaps.
