Ingredients

The following ingredients have 12 Servings
  • 2 cups gingersnap cookies (crushed about 30)
  • 1/2 cup walnuts (chopped)
  • 1/3 cup melted butter (unsalted)
  • 1/4 teaspoon salt
  • 2 8- ounce packages cream cheese (room temp)
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup pure pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Instruction

  • Pre-heat oven to 350 degrees. Pulse gingersnap cookies, walnuts, butter and salt in a food processor until finely crushed into a coarse sand.
  • Press crust mixture into the bottom of a 9-inch springform pan until it comes 1 inch up the sides. Bake crust for 10 minutes then set aside to cool.
  • In a stand mixer, beat together softened cream cheese and sugar on medium until smooth - about 2 minutes. Slowly add in eggs one at a time followed by the vanilla, pumpkin and spices. Blend until creamy and fully incorporated.
  • Pour mixture into the prepared crust and bake 50-60 minutes or until filling sets. Let cake cook completely before removing pan rim. Chill before serving.