pumpkin cheesecake with gingersnappy crust

Ingredients For pumpkin cheesecake with gingersnappy crust

• GINGER SNAPPY CRUST
• 1 box

  gingersnaps (about 16 ounces)
• 1 stick

  butter,melted
• 1/4 c

  sugar
• 1/2 c

  pecans (chopped fine)
• 1/4 tsp

  cayenne pepper ( i know your saying what?) trust me ok
• FILLING
• 1

  8 ounce cream cheese (room temperture)
• 1 1/4 c

  pumpkin (solid)
• 5 lg

  eggs
• 1 c

  sugar
• 1/2 c

  heavy cream
• 2 tsp

  ground cinnamon
• 1 tsp

  ground ginger
• 1/2 tsp

  ground cloves
• 1/2

  freshly grated nutmeg
• 1 tsp

  allspice, ground
• 1/2 tsp

  salt
• SALTED CARAMEL SAUCE
• 1/2 c

  dark brown sugar, packed
• 1/2 c

  regular sugar
• 1/2 stick

  butter
• 1/3 c

  water
• 1/4 c

  heavy cream (can use milk if no cream)
• 1/2 tsp

  pure vanilla extract
• 1/2

  to 3/4 teaspoon salt (again trust me)
• CRUMBLED GINGERSNAPES FOR GARNISH AND TOASTED PECAN HALVES FOR GARNISH