Spiced Pumpkin Cheesecake with a Gingersnap Crust - Recipe #21561 - Foodgeeks

Ingredients

• 40 gingersnap wafers, about (to yield 2 cups cookie crumbs)
• 1/4 cup packed light brown sugar
• 5 tbsp. unsalted butter, melted and cooled
• 2 lbs. cream cheese, at room temperature (four 8 oz. packages)
• 1-1/3 cup packed light brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. salt
• 4 lg. eggs
• 2 lg. egg yolks
• 1 tbsp. vanilla extract, pure
• 1 can (15 oz.) pure solid pack pumpkin (not pumpkin pie filling)