1 1/2 c. finely crushed gingersnaps 2 tbsp. granulated sugar
5 tbsp. butter, melted
FOR THE FILLING
1 c. heavy cream
2 (8-oz.) blocks cream cheese, softened
1 (15-oz.) can pumpkin puree
1 c. powdered sugar
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
Roughly crushed gingersnaps
In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer.
In a medium bowl, beat heavy cream to stiff peaks.
In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula.
Refrigerate until set, at least 4 hours and up to overnight.