Pumpkin Cheesecake | Recipe Cart | Recipe Cart

Ingredients

• 15-ounce can (425 grams) pumpkin puree
• 2 1/2 cups (250 grams) gingersnap cookie crumbs
• 1 1/4 cup (263 grams) packed light brown sugar, divided
• 6 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 24 ounces (678 grams) cream cheese, softened
• 3/4 cup (178 milliliters) heavy cream
• 1 tablespoon vanilla extract
• 4 large eggs, lightly beaten, room temperature
• 1 cup (60 grams) homemade whipped cream