Ingredients
1-1/2 cups crushed gingersnap cookies (about 30 cookies)3/4 cup chopped pecans, toasted1 tablespoon sugar1/8 teaspoon salt1/4 cup butter, meltedCHEESECAKE LAYER:1 package (8 ounces) cream cheese, softened1/3 cup sugar1 large egg, room temperature, lightly beaten1 teaspoon vanilla extractPUMPKIN LAYER:2 large eggs, room temperature, lightly beaten1-1/3 cups canned pumpkin1/2 cup sugar1 teaspoon pumpkin pie spice1/8 teaspoon salt2/3 cup heavy whipping creamOptional: Sweetened whipped cream and toasted chopped pecans
Preparation
Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling.
For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture.
Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.
