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Crust:
30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
4 (8-ounce) packages cream cheese, room temperature
1 3/4 cups sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
Cinnamon Whipped Cream, for serving, recipe follows
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1st Keep
 mari_tate
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