Pumpkin Cheesecake with Brown Butter Gingersnap Crust

Ingredients (19)

• For the crust:
• 6 tablespoons  Land O Lakes® Unsalted Butter
• 2 cups ground gingersnap cookies
• 2 tablespoons granulated sugar
• For the pumpkin cheesecake:
• 4 8 oz packages cream cheese, at room temperature
• 5 large eggs
• 1 1/2 cups granulated sugar
• 1 15 oz can pumpkin puree
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 teaspoons  vanilla extract
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract