- 1 hour
- 2 hours
- Preheat oven to 350 degrees F. For crust: In a bowl, combine crumbs & sugar . Add melted butter & stir. Pour into & press down flat into a 9-inch spring-form pan. Set aside.
- For filling: Beat cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, cinnamon & ginger. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and bake for 1 hour. Remove from the oven and let sit for 30 minutes. Cover & refrigerate for 4 (or more) hours.
- For Topping Combine the butter and brown sugar in a large saucepan and cook over medium to medium-high heat until smooth. Stir in the heavy cream and salt and bring to a boil. Turn down and simmer until the mixture is thickened. Remove from heat and add the chopped pecans. Allow it all to cool and top the cheesecake.