Pumpkin Cheesecake with Gingersnap Cookie Crust 🎃🧡😋 the most creamy pumpkin cheesecake paired with whipped cream and salted caramel sauce! The perfect fall dessert 🧡 For the gingersnap cookie crust: 8 oz. gingersnap cookies 3 tbsp. (40g) sugar ½ tsp. ground ginger ½ tsp. ground cinnamon ¼ tsp. ground cloves 6 tbsp. unsalted butter, melted For the pumpkin cheesecake filling: * 24 ounces (678g) cream cheese, room temperature * 170g light brown sugar * 100g granulated sugar * 2 tbsp cornstarch
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Pumpkin Cheesecake with Gingersnap Cookie Crust 🎃🧡😋 the most creamy pumpkin cheesecake paired with whipped cream and salted caramel sauce! The perfect fall dessert 🧡 For the gingersnap cookie crust: 8 oz. gingersnap cookies 3 tbsp. (40g) sugar ½ tsp. ground ginger ½ tsp. ground cinnamon ¼ tsp. ground cloves 6 tbsp. unsalted butter, melted For the pumpkin cheesecake filling: * 24 ounces (678g) cream cheese, room temperature * 170g light brown sugar * 100g granulated sugar * 2 tbsp cornstarch
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