Pumpkin Cheesecake with Gingersnap Crust

Name: Pumpkin Cheesecake with Gingersnap Crust
Yield: 10
Ingredients: 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies); 1/2 cup finely chopped pecans; 6 tablespoons unsalted butter, melted; 1/4 cup sugar; 3 8-oz. packages cream cheese, at room temperature; 1/2 cup packed light brown sugar; 1/4 cup sugar; 2 large eggs plus 2 large egg yolks, at room temperature; 1 cup canned pumpkin puree; 1/2 cup sour cream, at room temperature; 2 teaspoons vanilla extract; 1 1/2 tablespoons all-purpose flour; 2 teaspoons pumpkin-pie spice

Pumpkin Cheesecake with Gingersnap Crust was pinched from <a href="http://www.myrecipes.com/recipe/pumpkin-cheesecake-with-gingersnap-crust-10000001892108/" target="_blank">www.myrecipes.com.</a>

INGREDIENTS

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1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)

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1/2 cup finely chopped pecans

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6 tablespoons unsalted butter, melted

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1/4 cup sugar

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3 8-oz. packages cream cheese, at room temperature

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1/2 cup packed light brown sugar

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1/4 cup sugar

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2 large eggs plus 2 large egg yolks, at room temperature

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1 cup canned pumpkin puree

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1/2 cup sour cream, at room temperature

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2 teaspoons vanilla extract

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1 1/2 tablespoons all-purpose flour

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2 teaspoons pumpkin-pie spice

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