Easy Pumpkin Cheesecake | Just A Pinch Recipes

Ingredients

• ## GINGERSNAPPY CRUST
• 1 box(es) gingersnaps (about 16 oz.)
• 1 stick(s) butter (1/2 cup), melted
• 1/4 cup(s) sugar
• 1 cup(s) pecans, chopped fine
• 1/4 - 1/2 teaspoon(s) cayenne pepper (trust me)
• ## FILLING
• 3 package(s) cream cheese, room temperature (8 oz. each) (may use low-fat, but do not use fat free)
• 1 can(s) solid pack pumpkin (15 oz. can) (not pumpkin pie filling)
• 4 large eggs
• 1 cup(s) sugar
• 1/2 cup(s) heavy cream
• 2 -5 teaspoon(s) ground cinnamon
• 1 - 1 1/2 teaspoon(s) ground ginger
• 1/2 - 1 teaspoon(s) ground cloves
• 1/2 - 1 teaspoon(s) freshly grated nutmeg
• 1 - 3 teaspoon(s) ground allspice
• 1/2 teaspoon(s) salt
• ## SALTED CARAMEL SAUCE
• 1 cup(s) dark brown sugar, packed
• 1 stick(s) butter (1/2 cup)
• 2/3 cup(s) water
• 1/2 cup(s) heavy cream (can use milk or half and half)
• 1 teaspoon(s) pure vanilla extract
• 1- 1 1/2 teaspoon(s) salt (trust me)
• ## GARNISH
• - crumbled gingersnaps for garnish
• - toasted pecan halves for garnish
• - whipped cream (totally optional...i don't think it needs it)