Ingredients

1 1/2 cups gingersnap cookie crumbs

3/4 cup ground hazelnuts or pecans

3 tablespoons brown sugar

6 tablespoons butter melted

3 (8 ounce) packages cream cheese softened

1 cup brown sugar

1 1/2 cups canned pumpkin

1/2 cup heavy cream

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

4 eggs (room temperature)

Preparation

  1. Preheat oven to 325 F. Grease a 9 inch springform pan.

  2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto bottom and two inches up the sides of the pan to form the crust.

  3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, mixing until smooth.

  4. Pour batter into prepared crust. Bake in preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan, then refrigerate overnight.