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1
Preheat oven to 300 degrees.
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2
Place gingersnaps in bowl of food processor fitted with metal blade and pulse until coarsely ground.
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3
In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown.
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4
Add pecans and butter to food processor.
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5
Add 1/4 cup of the brown sugar to the food processor and pulse a few times to blend ingredients.
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6
Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.
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7
Place the cream cheese, 1/2 cup brown sugar and white sugar in a large bowl and beat until smooth.
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8
Add pumpkin, spices and vanilla to bowl and mix to combine.
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9
Add eggs, one at a time, beating after each addition until incorporated.
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10
Pour into prepared crust and bake 1 hour and 30 minutes.
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11
Remove from oven and let cool at room temperature.
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12
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.
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13
Add brown sugar and cream and bring to a boil.
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14
Add pecans, stirring well until well coated in butter mixture.
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15
Spread on a baking sheet lined with parchment paper to cool.
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16
Use to garnish Praline Pumpkin Cheesecake.
