Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce
INGREDIENTS
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12 ounces gingersnaps
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1/2 cup pecans, finely chopped
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6 tablespoons salted butter, melted
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2 tablespoons packed brown sugar
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Dash of kosher salt
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Three 8-ounce packages cream cheese, softened
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One 15-ounce can pumpkin puree
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3 large eggs, at room temperature
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1/4 cup sour cream, at room temperature
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1 1/2 cups granulated sugar
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1/2 teaspoon ground nutmeg
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1 cup packed brown sugar
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1/2 cup heavy cream
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4 tablespoons (1/2 stick) salted butter
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1 teaspoon vanilla extract
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1 teaspoon kosher salt
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Whipped cream, for serving
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Chopped pecans, for serving
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