Ingredients:
For the Crust:
44 ginger snap cookies, pulsed into crumbs (about 2 cups)
1 tsp pumpkin spice extract
5 Tbsp unsalted butter, melted
20 ginger snap cookies, broken into chunks
For the Cheesecake:
32 oz cream cheese, softened
½ cup sour cream
2 large eggs
1¼ cup pumpkin puree
¾ cup granulated sugar
2 Tbsp cornstarch
2 tsp pumpkin spice extract
2 tsp ground cinnamon
For the Topping:
⅓ cup super fine sugar
Culinary blow torch
Instructions:
Continued on the next page
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