Ingredients

Crust

  • ¼ cup of melted butter
  • 1¼ cup of graham cracker crumbs
  • 1 tsp of sugar
  • 1 tsp of cinnamon
  • 2-3 crushed ginger snaps

Filling

  • 2 x 8 ounce cream cheese
  • ⅔ cup of sugar
  • 2 eggs
  • 1 x 14 ounce can of pumpkin puree
  • ½ tsp of cinnamon, ginger, nutmeg, all spice, and coriander
  • ½ tsp of salt
  • 1 tbsp of vanilla
  • 1 tbsp of whiskey

Topping

  • ginger snaps
  • cool-whip topping
  • caramel sauce

Instructions

  1. Press mixed crust ingredients into a 9 inch pan
  2. Bake at 350° for 10 minutes, then move to freezer
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time
  4. Mix in remaining ingredients - do NOT over-beat
  5. Pour over crust and bake for 1 hour
  6. Chill and garnish with toppings
  7. Best served next day