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Ingredients

• For the Crust
• 1 1/2 cups gingersnap crumbs (I used regular gingersnaps, and you can also use Midel brand gluten free gingersnaps)
• 5 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• For the Filling
• 3 (8 ounce) packages cream cheese
• 1 cup sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• walnut halves or pecan halves, for garnishing

Description

We Were Treated To This Wonderful Cheesecake When Visiting Our Good Friends In Pasadena. It Was Beautiful And Truly Delicious. Marci Adapted It From A Recipe In Bon Appetit Back In…

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