Press gingersnap cookies and butter into a 9x13 or 2-8x8 pans. Bake at 400F for 10 minutes.
Beat cream cheese until smooth. Add sugar, sour cream, vanilla, eggs, pumpkin, cinnamon, nutmeg, and cloves until mixed. Pour onto crust.
Combine flour and brown sugar. Cut in butter pieces until pea sized crumbs. Sprinkle on top of pumpkin mixture.
Bake 400F for 40 minutes until centre is mostly set. Cool on a rack for 40 minutes. Cover and chill for 2 hours.
Top with caramel and whipped cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 167 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 47.7mg||15 %|
|Sodium 358.6mg||12 %|
|Potassium 173.8mg||5 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 37.8g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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