Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce - Chefwiz.com

Ingredients

• 12 ounces of gingersnaps
• 1/2 cup of finely chopped pecans
• 6 tablespoons of melted salted butter
• 2 tablespoons of packed brown sugar
• A small amount of kosher salt
• 3 8-ounce packages of softened cream cheese
• 1 15-ounce can of pumpkin puree
• 3 large eggs, at room temperature
• 1/4 cup of sour cream, at room temperature
• 1 1/2 cups of granulated sugar
• 1 teaspoon of ground cinnamon
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of ground nutmeg
• 1 cup of packed brown sugar
• 1/2 cup of heavy cream
• 4 tablespoons (1/2 stick) of melted salted butter
• 1 teaspoon of kosher salt
• Whipped cream, for serving
• Chopped pecans, for serving