INGREDIENTS
2 cups
finely ground gingersnap crumbs (about 10 ounces)
1/4 cup
granulated sugar
7 tbsp
unsalted butter, melted
1 cup
granulated sugar
3 8 ounce packages
cream cheese (room temperature!)
1 tsp
vanilla extract
1 cup
canned pumpkin
3
eggs (room temperature)
1 1/2 tsp
cinnamon
1/4 tsp
ground cloves
1/2 tsp
ground ginger
1
⁄4 teaspoon nutmeg
whipped cream, for topping
caramel sauce, for topping