Pumpkin Cheesecake | Rocky Mountain Lodge

Ingredients

• <strong>CRUST</strong>
• 1 1/2 cups crushed gingersnap cookie crumbs
• 1 cup finely ground pecans
• 1 stick (8 oz) butter, melted
• <strong>CHEESECAKE FILLING</strong>
• 4 (8-oz each) packages cream cheese, softened
• 1 cup light brown sugar
• 6 large eggs
• 1/2 cup heavy cream
• 1/4 cup flour
• 1/4 cup cornstarch
• pinch salt
• 1 tsp. pumpkin pie spice (find link in description to make your own)
• 1 tsp. vanilla extract
• 2 (15 oz each) cans pumpkin puree (not pumpkin pie filling)