Name: Pumpkin Cheesecake with Gingersnap Crust
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 1 9 inch
Ingredients: 2 1-2 cups gingersnap cookies, crushed; 2 TBSP light brown sugar; ½ cup [1 stick] unsalted butter, melted; Pinch of salt; 3, 8 ounce blocks of cream cheese, room temperature; ¼ cup full fat Greek yogurt, room temperature; 2 cups granulated sugar; 1 15 ounce can of pumpkin purée, not pumpkin pie filling; 5 large eggs, room temperature, lightly beaten; 2 tsp vanilla; ½ TBSP pumpkin pie spice; 5 egg whites, room temperature; 1 cup granulated sugar