""This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference."..."
INGREDIENTS
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1 1/2 cups crushed gingersnap cookies
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1/2 cup finely chopped pecans
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1/3 cup butter, melted
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2 (8 ounce) packages cream cheese, softened
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3/4 cup white sugar, divided
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1 teaspoon vanilla extract
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3 eggs
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1 cup canned pumpkin
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3/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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