Pumpkin Cheesecake Tart with Gingersnap Crust
Ingredients
- 4 cups finely crushed gingersnaps (about 60 cookies)
- 8 tbsp. unsalted butter, melted
- 1 tbsp. grated ginger
- 1 lb. cream cheese, softened
- 1⁄2 cup packed light brown sugar
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. kosher salt
- 1⁄8 tsp. ground allspice
- 1⁄8 tsp. ground cloves
- 3⁄4 cup fresh or canned pumpkin purée
- 2 eggs
- Whipped cream, for serving (optional)
Organization Tags
Tags easily organize your Recipe Library
Comments