Pumpkin Gingerbread Cheesecake {Gingerbread Oreo Cookie Crust}
INGREDIENTS
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1 - 15.25 oz package Gingerbread Oreos, crushed (reserve 1/2 cup for topping)
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2 - 8 oz packages cream cheese
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2/3 - cup packed brown sugar
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1/4 - cup regular sugar
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1 1/2 - cups solid packed pumpkin or use homemade pumpkin puree
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1 - teaspoon vanilla extract
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1/4 - teaspoon salt
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1 - teaspoon pumpkin pie spice
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1/4 - teaspoon ground cinnamon
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2 - eggs, room temperature
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caramel sundae syrup ( I used Smuckers)
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