Caramel-Pumpkin Cheesecake With Gingersnap-Pecan Crust

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Oxmoor House


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12 crisp gingersnaps

1 cup all-purpose flour

2/3 cup chopped pecans

1/3 cup firmly packed light brown sugar

1/2 cup butter, softened

4 (8-ounce) packages cream cheese, softened

1 2/3 cups granulated sugar

4 large eggs

1 cup canned unsweetened pumpkin

8 tablespoons whipping cream, divided

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3 tablespoons caramel topping

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