Gingersnap Pumpkin Mousse Cheesecake

Gingersnap crust:

2 cups gingersnap cookies

2/3 cup flour

2 teaspoons ground ginger

1/2 cup salted butter, melted

Cheesecake:

24 ounces cream cheese, room temperature

3/4 cup brown sugar

4 large eggs, room temperature

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon allspice

1/2 t salt

2 T vanilla

1 cup pumpkin puree, I overfilled the 1 cup measure

Spiced candied pecans:

1/3 cup brown sugar

2 tablespoons cream

1/2 teaspoon cinnamon

1 1/2 cups halved pecans

pinch salt

Whipped cream topping:

1 cup heavy cream

2 tablespoons powdered sugar

Directions:

Preheat oven to 300°F. Butter a springform baking pan, then cover the outside of the pan with a big piece of aluminum foil. In a food processor add the gingersnap cookies, flour, and ginger.

Pulse until cookies are crushed then add melted butter and pulse until well mixed. Press evenly into the bottom of the springform pan. Set aside.

In mixing bowl, cream the cream cheese and brown sugar on high for 3 minutes. Add in the eggs, one at a time, beating in between each addition. Now add in cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla extract, beating on high for another minute. Lastly, add in pumpkin puree and beat for 1 minute more. Pour mixture into the springform pan, then hit bottom against a hard surface several times to remove any bubbles in the batter. Place springform pan a large baking pan and add 4-6 cups of water, creating a water bath.  Bake for 1 hour 30 minutes, then turn off oven, open oven door slightly, and allow the cake to come to room temperature (about 30 minutes) inside the oven before removing and placing in the fridge to cool completely.

To prepare toppings, first in a nonstick pan over medium-low heat, combine brown sugar, cinnamon and cream. Heat, stirring occasionally, until bubbling, about 5 minutes. Then add in pecans and cook, stirring constantly, for an additional 5 minutes. Remove from heat and pour pecans onto a piece of parchment paper to cool.  While pecans are cooling whip the heavy cream and powdered sugar until stiff peaks form. Serve the cheesecake with a big scoop of whipped cream and top with some spiced pecans.