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Ingredients
- Crust:
- 2-1/4 cups finely crushed gingersnaps
- 1/4 cup packed light brown sugar
- 3/4 tsp ground cinnamon
- 6 Tbsp unsalted butter, melted
- Filling:
- 2/3 cup canned pumpkin puree
- 1 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 2 tsp vanilla extract
- 3 large eggs
Preparation
Step 1
Preparation:
To make the crust, preheat oven to 325°F. Lightly grease a 9" x 13" baking pan. Set aside.
Place the ground cookies, sugar, and cinnamon in a medium-size bowl and toss to combine. Add the butter and mix with your hands until evenly incorporated.
Place the crust mixture into the prepared pan and press tightly until the bottom of the pan is fully covered. Bake for 15 minutes. Remove from the oven, set aside, and cool completely.