Ingredients 1 1/2 cups gingersnap cookies 1 1/2 tablespoons Wildtree Natural Grapeseed Oil 8 ounce Neufchatel cream cheese, softened 1 (15 ounce) can pumpkin puree 1 tablespoon brown sugar 1 1/2 tablespoons Wildtree Pumpkin Pie Cheesecake Blend 1 teaspoon vanilla 1 cup chopped pecans, optional Method of Preparation Preheat oven to 350°F. Crush the gingersnaps to… Continue Reading