Crust:
2 cups gingersnap cookies (~40)
6 tbsp melted butter
2 tbsp sugar
- Put all cuisinart and blend; then press into a 9 inch springform pan
Filling:
2 packages cream cheese (softened)
3/4 cup packed light brown sugar
3 eggs
1 can (15 oz) pumpkin
1 tbsp flour
2 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg