Name: Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust
Cook time: 120 min
Total time: 600 min
Yield: 1 (9-inch) cheesecake
Ingredients: 1 1/2 cups shelled pistachios, (roasted are fine, I’d try to avoid salted); 3/4 cup unsweetened finely shredded coconut; 2 tablespoons brown sugar; 8 to 10 tablespoons unsalted butter, (melted); 4 (8-ounce) blocks cream cheese, at room temperature; 2 cups loosely packed brown sugar; 1 (15-ounce) can pure pumpkin puree; 5 large eggs, (lightly beaten); 1 tablespoon vanilla extract; 2 teaspoons cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; whipped cream for serving; 3 tablespoons unsalted butter; 5 tablespoons brown sugar; 3/4 cup pistachios, (coarsely chopped); 2/3 cup unsweetened flaked coconut