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Pumpkin Cheesecake with Gingersnap Crust

Liz DellaCroce
  • 75 minutes
  • Serves 12

INGREDIENTS

2 cups

gingersnap cookies (crushed about 30)

1/2 cup

walnuts (chopped)

1/3 cup

melted butter (unsalted)

1/4 tsp

salt

2

8- ounce packages cream cheese (room temp)

3/4 cup

sugar

3

eggs

1 tsp

vanilla

1 cup

pure pumpkin

1 tsp

cinnamon

1/2 tsp

nutmeg

1/4 tsp

ground cloves