Ingredients
For the gingersnap crust
2 cups (200g to 250g) gingersnap crumbs or graham cracker crumbs
1/3 cup (67g) granulated sugar
1/2 cup (113g) unsalted butter, melted
For the pumpkin cheesecake filling
1 (15-ounce) can pumpkin purée
1 cup (240ml) heavy cream
2 (8-ounce) packages cream cheese
1 cup (120g) powdered sugar
2 tablespoons molasses
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
For the optional toppings
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Caramel sauce
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