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Pumpkin Cheesecake With Gingersnap & Pecan Crust
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Ingredients
- 4-1/4 oz. gingersnap cookies (about 17 two-inch cookies), broken into pieces
- 2 oz. (1/2 cup) pecans, toasted
- 1 tbs. granulated sugar
- 2 pinches table salt
- 1/2 tsp. ground cinnamon (optional)
- 4 tbs. unsalted butter, melted
- 1 cup unsweetened pumpkin purée
- 1 cup granulated sugar
- 2 cups heavy cream, chilled
- 1 lb. cream cheese, softened to room temperature
- 2 large eggs
- 2 large egg yolks
- about 24 pecan halves, toasted
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Published 2014-09-09 12:03:33 (6 years ago).0 people like this recipe.
