2 C crushed gingersnap cookies (approx 30 cookies + more for garnish)
1/4 C light brown sugar
6 Tbsp melted butter
3 8oz pkg cream cheese (I use vegan cream cheese)
1 C sugar
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger
1/2 tsp nutmeg
2 Tbsp heavy cream (I omitted this and it still turned out perfect!)
2 tsp vanilla extract
1 15 oz pumpkin puree (NOT Pumpkin pie filling)
Prepare a 9′ springform pan by tracing it onto parchment paper. Lightly grease bottom of pan. Cut round parchment paper and place in greased pan and lightly grease paper.
Preheat oven to 350
Place crushed cookies into food processor and finely chop. Add melted butter and combine. Press mixture into bottom and up sides of pan. Chill for 20 mins. (I put in freezer to make it slightly hard. Cheesecake is heavy!
Beat cream cheese and sugar in a bowl with electric mixer until fluffy. Add cinnamon, allspice, ginger, nutmeg and mix well. Add eggs one at a time, mixing until yolk disappears. Add the cream, vanilla, pumpkin puree, mixing to combine.
Remove crust from fridge (or freezer!), pour cheesecake batter into crust, bake 75 mins or until center is almost set. Run a sharp knife around edge of pan to prevent cracking as it cools. Let cool for at least 30 mins. Cover, and fridge overnight. **Note: This cheesecake is extremely filling and heavy, so small slices are best**