Pumpkin Cheesecake Tart with Gingersnap Crust
Creamy pumpkin filling set in a ginger cookie crust provides a comforting balance of sweetness and spice in this Thanksgiving pie.
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Cooking tools:
- Hand mixer
- Springform pan
- Tart pan
- Fine-mesh sieve
- Grater
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Refrigerator
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)
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