Easy Pumpkin Cheesecake Recipe with Gingersnap Crust

INGREDIENTS

box gingersnap cookies

4 tbsp

light brown sugar

6 tbsp

unsalted butter (melted and cooled slightly)

4 8 ounce packages

cream cheese (at room temperature)

1 1/2 cups

sugar

large eggs (at room temperature)

1 15 ounce can

pumpkin

1 cup

whipping cream

2 tsp

vanilla extract

2 tsp

ground cinnamon

1 tsp

ground ginger

1 tsp

ground nutmeg

1/2 tsp

ground allspice

1 cup

heavy cream (really cold)

1/2 cup

mascarpone or cream cheese

1/4 cup

confectioners’ sugar