Pumpkin Cheesecake with Gingersnap Crust
OH yes! We love cheesecake and we love pumpkin. What better combination of the two than this Pumpkin Cheesecake with Gingersnap Crust?! This is going to be a huge hit at our holiday gatherings. I always try to take something new and different every year and this will be perfect! I hope you enjoy this recipe as much as we did!
Ingredients
- 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
- 1/2 cup finely chopped pecans
- 6 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1/2 cup packed light brown sugar
- 1/4 cup sugar
- 2 large eggs plus 2 large egg yolks, at room temperature
- You can find a full list of ingredients and recipe over at All You!