INGREDIENTS
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18 round gingersnaps or Biscoff cookies, crushed
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2 tbsp. unsalted butter, melted
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1 1/2 c. heavy cream, divided
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1 (8 oz.) block cream cheese
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1/2 c. brown sugar, packed
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1 tsp. vanilla extract
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3/4 tsp. ground cinnamon
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1/4 tsp. ground nutmeg
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1/4 tsp. ground ginger
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pinch ground cloves
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1/4 tsp. salt
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1 (14 oz) can canned pumpkin puree, chilled