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Ингредиенты
- For the Gingersnap Crust:
- 1 1/2 cups gingersnap cookies
- 6 Tbsp melted butter
- 3/4 cup finely chopped walnuts
- 6 Tbsp sugar
- For the Filling:
- 24 oz (3 packages) cream cheese; room temperature
- 1 3/4 cups brown sugar
- 4 eggs
- 15 oz pumpkin, fresh or canned
- 2 Tbsp. bourbon
- 1/4 cup flour
- 2 tsp. pumpkin pie spice
- For Garnish:
- 1 cup toasted walnut (or pecan) pieces
- Whipping cream
View Full Recipe at Creative Culinary
