Ingredients:
30 gingersnaps, broken into large chunks ( about 2 heaping cups)
1/2 cup chopped pecans
1/4 cup butter ( 1/2 stick)
3/4 cup brown sugar, in all
24 ounces cream cheese, softened
1/2 cup white sugar
5 eggs
15 ounces canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon vanilla
Directions:
Preheat oven to 300 degrees.
Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
Add pecans and butter to food processor.
Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
Add pumpkin, spices and vanilla to bowl and mix to combine.
Add eggs, one at a time, beating after each addition until incorporated.
Pour into prepared crust and bake 1 hour and 30 minutes.
Remove from oven and let cool at room temperature.
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.
Add brown sugar and cream and bring to a boil.
Add pecans, stirring well until well coated in butter mixture.
Spread on a baking sheet lined with parchment paper to cool.
Use to garnish Praline Pumpkin Cheesecake.
Servings: 10
Time preparation: 15 min.
Time total: 55 min.