INGREDIENTS
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2 cups crushed gingersnap crumbs
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4 tablespoons butter, melted
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2 (8oz) packages of cream cheese, softened
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1/3 cup sugar
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1/3 cup sour cream
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1 teaspoon of vanilla
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2 large eggs
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1 cup pumpkin puree
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1 teaspoon cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 cup brown sugar
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1/2 cup all purpose flour
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1/4 cup cold unsalted butter cut into pieces
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caramel sauce