Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust | Food Stuff

Ingredients

• 2 cups loosely packed brown sugar
• 2 tablespoons brown sugar
• 5 tablespoons brown sugar
• 1 (15-ounce) can pure pumpkin puree
• 2 teaspoons cinnamon
• pistachio coconut crumble
• 4 (8-ounce) blocks cream cheese, at room temperature
• 5 large eggs, lightly beaten
• 1/4 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• pistachio macaroon crust
• 3/4 cup pistachios, coarsely chopped
• 1 1/2 cups shelled pistachios (roasted are fine)
• 1/4 teaspoon salt
• 8 to 10 tablespoons unsalted butter, melted
• 2/3 cup unsweetened flaked coconut
• 3/4 cup unsweetened finely shredded coconut
• 1 tablespoon vanilla extract
• whipped cream for serving