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Pumpkin Cheesecake With Pecan-Gingersnap Crust

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1 3/4 C gingersnap crumbs (about 30 small cookies)

6 T real butter, melted

3 T brown sugar

3/4 C ground pecans

3 8oz blocks cream cheese

3/4 C canned pumpkin puree

6 oz melted white chocolate (that’s about 1 C white chocolate chips)

1 C sugar

3 eggs

2 t vanilla

1/4 t nutmeg

1 1/2 t cinnamon

1/8 t cloves

1 C whipping cream, beat with 1/2 tsp vanilla and 4 Tbs powdered sugar until medium peaks form.

1/3 C roughly chopped pecans, either toasted or caramelized

2 Tablespoons jarred caramel sauce

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