Pumpkin Cheesecake with Gingersnap Crust Recipe | Samsung Food App

Ingredients

• 1, 7- ounce package Tate’s Bake Shop Gluten-Free Ginger Zinger Cookies or enough low-FODMAP cookie crumbs of choice to measure 1 1/3 to 1 1/2 cups
• 2 tablespoons unsalted butter (melted)
• 4, 8- ounce (227 g) containers Green Valley Lactose Free Cream Cheese, at room temperature
• 3/4 cup (149 g) sugar
• 1 cup (269 g) canned pumpkin purée
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon freshly grated nutmeg
• 1/2 teaspoon vanilla extract
• 5 large eggs (at room temperature, whisked very well in a bowl)
• 1 cup (227 g) Green Valley Lactose Free Sour Cream, at room temperature