Pumpkin Cheesecake with Gingersnap & Pecan Crust

Ingredients

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

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