Pumpkin Cheesecake in a Gingersnap Crust Recipe

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 3/4 cup ground hazelnuts
• 3 tablespoons brown sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 cup brown sugar
• 1 1/2 cups canned solid pack pumpkin
• 1/2 cup heavy cream
• 1/3 cup maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 4 eggs