Pumpkin Gingersnap Cheesecake
INGREDIENTS
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Gingersnap Crust:
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2 cups gingersnap cookie crumbs (about 40 cookies)
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6 tablespoons butter, melted
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2 tablespoons granulated sugar
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Filling:
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2 packages (8 ounces each) cream cheese, softened
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3/4 cup firmly packed light brown sugar
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3 eggs
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1 can (15 ounces) pumpkin
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1 tablespoon flour
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2 teaspoons McCormick® Pure Vanilla Extract
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1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
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1/2 teaspoon McCormick® Gourmet Collection Ginger, Ground
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1/4 teaspoon McCormick® Gourmet Collection Cloves, Ground
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1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
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Vanilla Whipped Cream, optional (recipe follows)
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