Category:
Dessert

---

Notes:
What a Girl Eats

---

Ingredients:
Crust:
1C crushed Gluten Free gingersnaps (Trader Joes)
1/2 C chopped pecans
5T butter, melted
1T sugar
Filling:
2/3C brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
(you can also sub 1tsp pumpkin pie spice)
1/4 tsp salt
2 - 8oz pkg cream cheese, room temp
3 eggs
1tsp vanilla
1 C pumpkin puree
Whip Cream:
1C heavy cream
1 T bourbon
1 T maple syrup

---

Directions:
Preheat oven to 350.
Combine crust ingredients and press into greased springform pan.
Bake 8-10 min. Let cool.
Beat cream cheesein stand mixer - 2 minutes.
Add sugar,salt, spices and beat until creamy - 1 min.
Add eggs, vanilla, andpumpkin until combined.
Pour into crust.
Bake 30 min then reduce oven to 325 .
Bake another 10 - 20 min until edge is puffedbut center is a little jiggly. Total baking time is 40 - 60 min.
To make cream:
Whip cream until soft peaks.
Add bourbon and syrup, mixanotherminute to incorporate flavor
Candied Pecans:
1 egg white
1 C sugar
1 T water
1 lb. pecan halves
3/4 tsp salt
1/2 tsp cinnamon
Preheat oven to 250.
Whip egg white and water until frothy.
In a separate bowl, combine dry ingredients.
Toss nuts in egg white, then sugar to coat.
Spread on greased sheet.
Bake one hour, stirring every 15 min.

---