Pumpkin Cheesecake With Gingersnap And Hazelnut Crust

By Saveur
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Saveur
Nutrition per serving    (USDA % daily values)
CAL
711
FAT
152%
CHOL
90%
SOD
21%

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Ingredients for 12 servings

FOR THE CRUST:

1¼ cups (about 8 oz.) finely ground gingersnap cookie crumbs

¾ cup finely ground hazelnuts

6 tbsp. unsalted butter, melted

3 tbsp. packed light brown sugar

FOR THE TOPPING:

3 tbsp. sugar

1 tsp. vanilla extract

1 16-oz. container sour cream

FOR THE FILLING:

1 cup packed light brown sugar

1 tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. ground ginger

3 8-oz. packages cream cheese, softened

4 eggs

½ cup heavy cream

⅓ cup maple syrup

2 tsp. vanilla extract

1 15-oz. can pumpkin puree

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