Pumpkin Cheesecake Tart with Gingersnap Crust | Saveur
Creamy pumpkin filling set in a ginger cookie crust provides a comforting balance of sweetness and spice in this Thanksgiving pie.
Ingredients
- 4 cups finely crushed gingersnaps (about 60 cookies)
- 8 tbsp. unsalted butter, melted
- 1 tbsp. grated ginger
- 1 lb. cream cheese, softened
- <sup>1</sup>⁄<sub>2</sub> cup packed light brown sugar
- <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- <sup>1</sup>⁄<sub>8</sub> tsp. ground allspice
- <sup>1</sup>⁄<sub>8</sub> tsp. ground cloves
- <sup>3</sup>⁄<sub>4</sub> cup fresh or canned pumpkin purée
- 2 eggs
- Whipped cream, for serving (optional)
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