2 slices reduced-sodium bacon
10 ounces gingersnap cookies (about 4 cups)
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
Four 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
4 large eggs, at room temperature
One 15-ounce can pumpkin puree
1 tablespoon molasses
2 teaspoons vanilla extract
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