Pumpkin Cheesecake With Gingersnap Pecan Crust

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Leite's Culinaria


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8 tablespoons unsalted butter, melted

1 1/2 cups gingersnap cookie crumbs

1/2 cup chopped toasted pecans

3/4 pound cream cheese, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

5 large eggs, at room temperature

1 1/2 cups canned pumpkin purée

3/4 cup heavy cream

1 1/2 teaspoons cinnamon

2 cups heavy cream

2 teaspoons sugar

2 teaspoons vanilla extract

Sweet Vanilla Whipped Cream

Toasted pecan halves

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