INGREDIENTS
1
and 1/2 cups (200 grams) gingersnap cookie crumbs
1/4 cup
granulated sugar
3 tbsp
unsalted butter (melted)
24 oz
brick-style cream cheese (softened to room temperature)
1 cup
granulated sugar
2 tsp
pure vanilla extract
1 15 ounce can
pumpkin puree
2 tsp
pumpkin pie spice
1/2 tsp
ground cinnamon
4
large eggs (room temperature )