Pumpkin Cheesecake With Gingersnap & Pecan Crust

Name: Pumpkin Cheesecake With Gingersnap & Pecan Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams cream cheese, softened to room temperature; 2 larges egg yolks; 2 larges eggs; 113 grams gingersnap cookies (about 17 two-inch cookies), broken into pieces; 1 Tb granulated sugar; 1 teaspoons ground cinnamon (optional); 473 milliliters heavy cream, chilled; 24 About pecan halves, toasted; 118 milliliters oz. pecans, toasted; 237 milliliters unsweetened pumpkin purée (I like Libbys); 2 pinches table salt; 4 Tbs unsalted butter, melted

One portion of this dish contains about 18g of protein, 117g of fat, and a total of 1255 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up granulated sugar, ground cinnamon, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.