pumpkin praline cheesecake

• 30 gingersnaps, broken into large chunks (about 2 heaping cups)
• 12 cup chopped pecans
• 14 cup butter (1/2 stick)
• 34 cup brown sugar, in all
• 24 ounces cream cheese, softened
• 12 cup white sugar
• 5 eggs
• 15 ounces canned pumpkin
• 1 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 14 teaspoon ground ginger
• 14 teaspoon ground cloves
• 1 teaspoon vanilla

1. Preheat oven to 300 degrees.
2. Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
3. In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
4. Add pecans and butter to food processor.
5. Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
6. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
7. Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
8. Add pumpkin, spices and vanilla to bowl and mix to combine.
9. Add eggs, one at a time, beating after each addition until incorporated.
10. Pour into prepared crust and bake 1 hour and 30 minutes.
11. Remove from oven and let cool at room temperature.
12. Praline Pecans 2 tablespoons butter 2 tablespoons brown sugar 2 teaspoons cream or half and half 2 cups pecan halves Melt butter in a medium-sized skillet over medium heat.
13. Add brown sugar and cream and bring to a boil.
14. Add pecans, stirring well until well coated in butter mixture.
15. Spread on a baking sheet lined with parchment paper to cool.
16. Use to garnish Praline Pumpkin Cheesecake.

pecans, butter, brown sugar, cream cheese, white sugar, eggs, pumpkin, ground cinnamon, ground nutmeg, ground ginger, ground cloves, vanilla

Taken from www.food.com/recipe/pumpkin-praline-cheesecake-75280 (may not work)