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| Pumpkin Cheesecake with Gingersnap Crust submitted by Karen Johnson |
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Description
Karen made this cheesecake on a whim one night when we had friends over to watch the Sox - Yankees Series this past fall. Somehow I lucked out and was able to eat something like 4 pieces over the next couple days because they were under the impression that there wasn't enough (or something!) because it was a-m-a-z-i-n-g.
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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 puree
3/4 cup heavy cream
1 1/2 teaspoons cinnamon
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla extract
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