Pumpkin Cheesecake Tart with Gingersnap Crust | Saveur

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)