Pumpkin Cheesecake Tart with Gingersnap Crust

SpoonFed: Via Saveur

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INGREDIENTS

  • 4 cups finely crushed gingersnaps (about 60 cookies)
  • 8 tbsp. unsalted butter, melted
  • 1 tbsp. grated ginger
  • 1 lb. cream cheese, softened
  • ½ cup packed light brown sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • ⅛ tsp. ground allspice
  • ⅛ tsp. ground cloves
  • ¾ cup fresh or canned pumpkin purée
  • 2 eggs
  • Whipped cream, for serving (optional)

INSTRUCTIONS

1 Heat oven to 325°. Mix gingersnaps and butter in a bowl; press crumbs into the bottom and halfway up the sides of a 10″ springform or tart pan. Bake until crust is just set, 8–10 minutes; let cool.  [...] read more
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