INGREDIENTS
1 cup
Ginger Snaps (about 25 cookies)
2 tbsp
butter, melted
2 8 ounce packages
cream cheese, at room temperature
1/2 cup
granulated sugar
1/2 cup
pumpkin
1 1/2 tsp
pumpkin pie spice
1/2 tsp
vanilla extract
2
large eggs
Sweetened Whipped Cream
Caramel Sauce