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
-
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.
-
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.
-
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.