INGREDIENTS:
2 cups ginger snap crumbs
1 lb., 3 oz cream cheese
4 eggs
15 oz pumpkin
¼ cup heavy cream
¾ cup melted butter
2/3 cup sugar
¾ cup light brown sugar
1 tsp cinnamon
½ tsp clove

METHOD:
Mix together gingersnap crumbs and melted butter.
Press into a watertight cake pan and set aside.

Mix cream cheese and sugar until well incorporated.
Add eggs, one at a time, stirring with each egg.
Add the rest of the ingredients and mix together.

Pour mixture into the crust that you set aside.
Bake in a water bath at 300°F for about 1 ½ to 2 hours.
Chill well before removing from the pan.
Garnish with caramel sauce and whipped cream.

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