Pumpkin Cheesecake With Gingersnap-Pecan Crust

• CRUST
• 1 1/2 c. ground ginger snaps
• 1 1/2 c. toasted pecans
• 1/4 c. brown sugar
• 1/2 stick unsalted butter
• FILLING
• 4 - 8oz pkgs cream cheese
• 1 2/3 c. sugar
• 1 1/2 c. canned pumpkin
• 9 Tbsp whipping cream
• 1 tsp cinnamon
• 1 tsp allspice
• 4 large eggs

1. Preheat over to 350 degrees F.
2. Finely grind cookies, pecans and sugar in food processor. Add melted butter & press into & up sides of 9" springform pan with 2 3/4" sides.
3. Beat cream cheese & sugar; transfer 3/4 c to small bowl, cover and refrigerate. Add pumpkin, 4 Tbsp cream, cinnamon & allspice to remaining mixture. Add eggs, one at a time.
4. Pour into crust. Bake 1 hr 15 min. Cool 10 minutes. Run small knife around edge to loosen. Cool, cover & refrigerate.
5. Bring remaining 3/4 c. cream cheese to room temperature. Add remaining 5 Tbsp whipping cream to mix. Pour over cooled cake and spread evenly.

ground ginger snaps, pecans, brown sugar, butter, filling, cream cheese, sugar, pumpkin, whipping cream, cinnamon, allspice, eggs

Taken from www.epicurious.com/recipes/member/views/pumpkin-cheesecake-with-gingersnap-pecan-crust-52594951 (may not work)