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