Ingredients
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
Preparation
Preheat over to 350 degrees F.
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.
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.
Pour into crust. Bake 1 hr 15 min. Cool 10 minutes. Run small knife around edge to loosen. Cool, cover & refrigerate.
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.
