Double-Layer Harvest Cheesecake

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King Arthur Flour


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1 1/4 cups gingersnap crumbs, made from about 2 cups (5 ounces) cookies (or substitute graham cracker crumbs)

3/4 cup (2 1/2 ounces) pecan meal (or finely ground pecans)

1/8 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ginger

1/4 cup ((1 3/4 ounces) sugar

1/4 cup (1/2 stick, 2 ounces) butter, melted

1 pound (two 8-ounce packages) cream cheese, softened

2/3 cup (4 1/2 ounces) sugar

2 tablespoons (3/8 ounce) Signature Secrets® culinary thickener or cornstarch

2 large eggs, lightly beaten

2 teaspoons vanilla

1/4 cup (1 5/8 ounces) diced candied ginger (optional, but good)

1/2 cup (4 ounces) heavy or whipping cream

3/4 cup (5 1/4 ounces) sugar

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 (15-ounce) can pumpkin* OR 1 3/4 cups pumpkin puree

1 tablespoon Signature Secrets® culinary thickener or cornstarch

1 cup (8 ounces) light cream or evaporated milk

3 large eggs, lightly beaten

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