Pumpkin Cheesecake with Gingersnap Crust submitted by Karen Johnson
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.


v 8 tablespoons unsalted butter, melted
v 1 1/2 cups gingersnap cookie crumbs
v 1/2 cup chopped toasted pecans

v 3/4 pound cream cheese, softened
v 3/4 cup granulated sugar
v 3/4 cup firmly packed brown sugar
v 5 large eggs, at room temperature
v 1 1/2 cups canned pumpkin puree
v 3/4 cup heavy cream
v 1 1/2 teaspoons cinnamon

v 2 cups heavy cream
v 2 teaspoons sugar
v 2 teaspoons vanilla extract