Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust.

INGREDIENTS

pistachio macaroon crust

1 1/2 cups

shelled pistachios (roasted are fine, I’d try to avoid salted)

3/4 cup

unsweetened finely shredded coconut

2 tbsp

brown sugar

to 10 tablespoons unsalted butter, melted

pumpkin cheesecake

blocks cream cheese, at room temperature

2 cups

loosely packed brown sugar

1 15 ounce can

pure pumpkin puree

large eggs, lightly beaten

1 tbsp

vanilla extract

2 tsp

cinnamon

1 tsp

ground ginger

1/2 tsp

freshly grated nutmeg

1/4 tsp

ground cloves

1/4 tsp

salt

whipped cream for serving

pistachio coconut crumble

3 tbsp

unsalted butter

5 tbsp

brown sugar

3/4 cup

pistachios, coarsely chopped

2/3 cup

unsweetened flaked coconut