New York Style Pumpkin Cheesecake
"Every bit as good or better than Cheesecake Factory's seasonal pumpkin cheesecake. NY style Pumpkin Cheesecake that's high, dense, rich, and full of the best fall flavors. On top of a gingersnap crust. Seriously. Give it 24 hours to chill...."
INGREDIENTS
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For the Crust:
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1 (12 oz) box of crispy gingersnap cookies
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1/2 cup (1 stick) salted butter, melted
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For the Cheesecake:
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4 (8 oz) pkgs cream cheese, room temp
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1 3/4 cups white sugar
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3 large eggs, room temp
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1 (15oz) can pure pumpkin puree
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1 cup heavy whipping cream
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2 tsp vanilla extract
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2 tsp ground cinnamon
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1 tsp ground ginger
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1/2 tsp ground nutmeg
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1/2 tsp ground allspice
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1/4 tsp ground cloves
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Optional chopped pecans for garnish
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