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Pumpkin Cheesecake With Gingersnap Pecan Crust

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Pumpkin Cheesecake With Gingersnap Pecan Crust

Ingredients

  • 8 tablespoons unsalted butter, melted
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/2 cup chopped toasted pecans
  • 3/4 pound cream cheese, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed brown sugar
  • 5 large eggs, at room temperature
  • 1 1/2 cups canned pumpkin purée
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons cinnamon
  • 2 cups heavy cream
  • 2 teaspoons sugar
  • 2 teaspoons vanilla extract
  • sweet vanilla whipped cream
  • toasted pecan halves
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