Ingredients

• 13 oz. gingersnap cookies
• ¹⁄₂ cup chopped walnuts
• ¹⁄₂ cup confectioners' sugar
• 8 tbsp. unsalted butter, melted
• 1 ³⁄₄ lb. cream cheese, softened
• 1 cup sugar
• ³⁄₄ cup canned pumpkin
• 3 tbsp. dark rum
• 1 ¹⁄₂ tsp. ground cinnamon
• 1 tsp. vanilla extract
• ¹⁄₂ tsp. kosher salt
• ¹⁄₄ tsp. ground cloves
• ¹⁄₄ tsp. ground ginger
• ¹⁄₄ tsp. ground mace
• 2 eggs

Instructions

1. Heat oven to 350°. Process gingersnaps, walnuts, and confectioners' sugar in a food processor until finely ground. Add butter; pulse until evenly combined. Transfer to a 9" springform pan set on a rimmed baking sheet, and press crumbs into the bottom and halfway up the sides of the pan; set aside.
2. Clean food processor, and then add cream cheese, sugar, pumpkin, rum, cinnamon, vanilla, salt, cloves, ginger, mace, and eggs; puree, stopping to scrape down bowl with a rubber spatula at least once, until smooth. Pour into crust; bake until browned on top and the middle jiggles slightly when the pan is tapped, about 1 ¹⁄₂ hours. Let cool to room temperature; chill until set, at least 4 hours or overnight.