Pumpkin Cheesecake with Salted Caramel Sauce

INGREDIENTS

For the Crust

6 oz

crispy gingersnap cookies (see note below)

1/3 cup

Fisher Nuts chopped pecans

3 tbsp

unsalted butter, melted

1/2 tsp

homemade pumpkin pie spice

For the Cheesecake

2 8 ounce packages

cream cheese, softened

1/2 cup

granulated sugar

2 tbsp

light brown sugar

large eggs

3/4 cup

canned pure pumpkin puree

1 tsp

pure vanilla extract

2 tsp

homemade pumpkin pie spice

For Garnishing

salted caramel sauce

whipped cream

Fisher Nuts chopped pecans