Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

Ingredients

• 1 cup (4.3 oz) all purpose flour
• 1/4 cup (1.9 oz) light brown sugar firmly packed
• 1/8 teaspoon salt
• 1/3 cup pecans
• 1/3 cup (1.2 ox) crystallized ginger chopped
• 1/2 cup (1 stick) butter cold, cut into 1/2″ cubes
• 1 tablespoon water cold
• 1 cup (240 ml) pumpkin puree
• 1/2 cup (120 ml) heavy cream
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg freshly grated
• 1/4 teaspoon salt
• 1 1/2 pounds (567 g) cream cheese softened
• 1/2 cup (3.5 oz) sugar
• 1/2 cup (3.8 oz) light brown sugar firmly packed
• 1/4 tablespoon (0.3 oz) cornstarch
• 4 large eggs
• 1/2 cup (2.5 oz) hulled raw pumpkin seeds
• 1 large egg white
• 1 pinch salt
• 2 tablespoons (0.9 oz) sugar
• 1/8 teaspoon ground cinnamon