Ingredients
Crust:
30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
1 1/2 lbs cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
4 large eggs at room temperature
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
Directions
Crust:
Preheat the oven to 350 degrees F.
Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
Remove from the oven and let cool completely while preparing the filling.
Filling:
Lower oven to 325 degrees F.
In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, vanilla and flour. Mix well and pour into the springform pan.
Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 20 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.