Recipe Blog: Pumpkin Cheesecake with Gingersnap Crust and Salted Caramel Sauce
12 ounces gingersnaps 1/2 cup pecans, finely chopped 6 tablespoons salted butter, melted 2 tablespoons packed brown sugar Dash of salt Three 8-ounce packages cream cheese, softened One 15-ounce can pumpkin puree or fresh pumpkin 3 large eggs, at room … Continue reading