Easy Pumpkin Cheesecake with Pecan Pie Topping | Recipe Cart

Ingredients

• 2 cups crushed gingersnap cookies
• 6 tablespoons unsalted butter, melted
• 4 (8-ounce) blocks cream cheese, room temperature
• 1/2 cup sugar
• 1/2 cup firmly packed light brown sugar
• 4 large eggs, room temperature
• 1 (15-ounce) can plain pumpkin puree (not pumpkin pie filling)
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 2 cups coarsely chopped pecans
• 4 tablespoons unsalted butter
• 2 tablespoons corn syrup (light or dark)
• 1/3 cup heavy cream
• 1 pinch salt
• 1 teaspoon vanilla extract