Pumpkin Cheesecake With Gingersnap Crust Recipe

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Pumpkin Cheesecake With Gingersnap Crust Recipe
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The classic flavors of fall in a smooth, creamy cheesecake.

Adjust oven rack to middle position and preheat oven to 350°F .

Combine cookie crumbs, melted butter, brown sugar, salt, cinnamon, and cloves in small bowl, stirring until crumbs are thoroughly saturated with butter.Press onto bottom and up sides of 9-inch springform pan, leaving about 1/2 inch from top of pan. Line exterior of pan with foil.Bake crust until golden, 10 to 12 minutes. Transfer to cooling rack and cool completely, 15 to 20 minutes.Vicky Wasik

In bowl of stand mixer or large bowl, whip egg whites and salt with whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add 1/2 cup sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. If you used the stand mixer bowl, transfer whites to separate bowl.With paddle attachment, beat cream cheese, remaining 1/2 cup sugar, and egg yolks on medium speed until smooth, about 2 minutes.

Whisk egg white, orange juice, and salt in medium bowl. Add nuts and toss to coat. Transfer to colander and allow to drain, about 5 minutes.Combine sugar, cinnamon, ginger, and clove in second medium bowl. Add nuts and toss to coat. Arrange in single layer on prepared baking sheet and bake until crisp, 30 to 40 minutes.Transfer to cooling rack and cool completely, about 30 minutes. Break nuts apart and coarsely chop.

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