Tune into #InTheKitchenWithKat!
Gingersnap Cookie Crust
- 1 and 1/2 cups (150g) gingersnap cookie crumbs*
- 1/4 teaspoon each: ground ginger and ground cinnamon
- 1/4 cup (4 Tablespoons; 60g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
Cheesecake
- four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 1/3 cup (80g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 1 cup (227g) pumpkin puree*
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- topping suggestions: salted caramel and whipped cream
For the full recipe, please Sally's Baking Addiction!
