Pumpkin Cheesecake with Gingersnap & Pecan Crust

Pumpkin Cheesecake with Gingersnap & Pecan Crust
Photo by Judi Rutz

Ingredients

  • 2 pinches table salt
  • 1 lb. cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 2 oz. (½ cup) pecans, toasted
  • 2 cups heavy cream, chilled
  • 1 cup unsweetened pumpkin purée (I like Libby's)
  • 1 Tbs. granulated sugar
  • + 6 more ingredients
    • ½ tsp. ground cinnamon (optional)
    • 2 large egg yolks
    • 4 Tbs. unsalted butter, melted
    • About 24 pecan halves, toasted
    • 4-¼ oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
    • 2 large eggs

Heat the oven to 350°F. Grease the bottom and sides of a 9x21/2-inch or higher springform pan.

View full recipe at Fine Cooking

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