INGREDIENTS
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CRUST
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1 cup gingersnap crumbs
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1 cup graham cracker crumbs
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5 Tbsp unsalted butter, melted
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1 Tbsp sugar
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1/2 tsp. cinnamon
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Rectangular springform pan
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FILLING
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1 8 oz package of cream cheese (at room temperature)
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1 cup brown sugar
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15 oz can pumpkin puree
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2 eggs
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12 oz can evaporated milk
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1 1/2 tsp vanilla
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1 tsp cinnamon
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1 1/2 tsp pumpkin pie spice
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1/4 tsp salt
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TOPPING
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2 cups finely chopped pecans
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1/2 cup packed brown sugar
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2 Tbsp water