Pumpkin Cheesecake Recipe
INGREDIENTS
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Nonstick cooking spray
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1/2 cup pecan halves
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1 cup lightly packed gingersnap crumbs, , preferably a Swedish brand
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1 tablespoon granulated sugar
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2 pinches salt
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4 tablespoons (2 ounces) unsalted butter, melted
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1 cup canned unsweetened pumpkin (not pie filling)
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1 cup turbinado sugar
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2 cups heavy cream, cold
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1 pound cream cheese, cut into several chunks, at room temperature [65°F to 70°F (19°C to 21°C)]
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2 large eggs, at room temperature
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2 large egg yolks, at room temperature
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1/2 cup granulated sugar
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1/2 tablespoon corn syrup
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2 tablespoons water
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1/4 cup heavy cream, heated
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1 tablespoon unsalted butter, at room temperature [65°F to 70°F (19°C to 21°C)]
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1/2 teaspoon vanilla extract
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