Name: Pumpkin Cheesecake with Gingersnap-Pecan Crust
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 18
Ingredients: 24-30 small gingersnap cookies (to make 1 c crumbs); 4-6 graham crackers (to make 1/2 c. crumbs); 1/2 c. pecan halves (toasted); 3 tbsp. unsalted butter (melted); 2 tbsp. sugar; Pinch of salt; 3 pkg. (8 oz. cream cheese, room temperature); 1 c. sugar; 1 can (15 oz. pumpkin puree); 3 eggs; 1 tsp. vanilla; 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; Juice of 1/2 a lemon; 1 1/2 c. sour cream; 1/3 c. pure maple syrup