Bohanan’s Pumpkin Cheesecake and Ginger Snap Crust
Made with actual ginger snap cookies for the crust, this seasonal pumpkin cheesecake is creamy, crumbly and all around delish!
  1. For the Pumpkin Cheesecake: Whip cream cheese with sugar add eggs and the remaining ingredients.
For Ginger Snap Crust:
  1. Combine all ingredients and toast for 6 minutes in the oven. After its cooled pour the batter in the cake pan and bake for 1 hour and 30 min and let it set over night.