Cushaw Cheesecake Recipe

Ingredients

• 1 3/4 cups gingersnap crumbs
• 2 tablespoons sugar
• 4 tablespoons butter, melted
• 1/4 cup finely chopped pecans
• 2 cups cooked and puréed cushaw squash (can also use pumpkin, butternut squash or white sweet potatoes)
• 3 8-ounce packages cream cheese, room temperature
• 1 cup light brown sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 1/4 cup heavy cream, room temperature
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground ginger or allspice
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans
• 3/4 cup packed brown sugar
• 1/4 cup butter, room temperature
• 1/4 cup heavy whipping cream, room temperature
• 1 cup coarsely chopped pecans