Easy Pumpkin Cheesecake Recipe | Best Holiday Recipes | Alton Brown

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 teaspoon ground ginger
• 1 teaspoon finely grated nutmeg
• 6 ounces dark brown sugar
• 1 tablespoon vanilla extract
• 3 large eggs, beaten
• 2 (8-ounce) blocks cream cheese, at room temperature
• 7 ounces (about 20) ginger cookies
• 1 tablespoon dark brown sugar
• 1/4 teaspoon kosher salt
• 4 tablespoons unsalted butter, melted, plus extra for the pan