Categories: Desserts

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 3/4 cup chopped pecans, toasted
• 1 tbsp. sugar
• 1/8 tsp salt
• 1/4 cup butter, melted
• 8 oz. pkg. cream cheese, softened
• 1/3 cup sugar
• 1 large egg, beaten
• 1 tsp vanilla extract
• 2 large eggs, beaten
• 1 1/3 cups canned pumpkin
• 1/2 cup sugar
• 1 tsp pumpkin pie spice
• 1/8 tsp salt
• 2/3 cup heavy cream
• Whipped cream and pecans

Directions

1. Preheat oven to 325. Grind first 4 ingredients in a food processor. Add butter; blend. Press onto bottom and sides of an ungreased 9-in. deep-dish pie plate. Chill.

2. Beat all cheesecake ingredients. For pumpkin layer, whisk eggs, pumpkin, sugar, pumpkin pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto bottom of crust; top with pumpkin mixture.

3. Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. Top as desired.

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