Pumpkin Swirl Cheesecake with Gingersnap Crust

Ingredients

• 32 gingersnap cookies
• 1 cup canned pumpkin
• 1/2 tsp vanilla
• 4 large eggs
• 1 and 1/2 tsp vanilla extract
• 1 and 1/2 tsp ginger
• 1 and 1/2 tsp cinnamon
• 1 and 1/2 cups granulated or cane sugar
• 2 TBSP powdered sugar
• 1 cup heavy whipping cream
• 1/4 tsp cloves
• pinch nutmeg
• 2 TBSP granulated or cane sugar
• four 8 ounce packages cream cheese
• 1/2 tsp nutmeg
• 1/3 cup salted butter, melted