Pumpkin Cheesecake w/Gingersnap and Pecan Crust
INGREDIENTS
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Crust
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4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
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2 oz. (1/2 cup) pecans, toasted
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1 Tbs. granulated sugar
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2 pinches table salt
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1/2 tsp. ground cinnamon (optional)
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4 Tbs. unsalted butter, melted
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Filling
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1 cup unsweetened pumpkin purée ( Libby's)
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1 cup granulated sugar or turbinado sugar
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2 cups heavy cream, chilled
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1 lb. cream cheese at room temperature
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2 large eggs
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2 large egg yolks
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Caramel Sauce
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1 cup granulated sugar
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1 tablespoon light corn syrup
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1/4 cup water
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1/2 cup heavy cream, heated
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2 tablespoons unsalted butter
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1 teaspoon pure vanilla extract
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Garnish
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24 toasted pecan halves
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