Cinnamon Pumpkin Cheesecake with Candied Pecans and Churro Crust

Ingredients:

• 1 ½ cups crushed Churro cookie crumbs
• 6 tablespoons unsalted butter, melted
• 3 containers of Norman's Kosher Cholov Yisroel Cream Cheese, room temperature (24oz total)
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup Candied Pecans

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine the Churro cookie crumbs and melted butter in a bowl until the crumbs are moistened. Press the mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
4. In a large bowl, beat the cream cheese until smooth. Add in the pumpkin puree, sugar, eggs, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.
5. Pour the mixture over the cooled crust.
6. Bake for 50-55 minutes or until the center is almost set. The cheesecake will continue to firm up as it cools.
7. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight.
8. Before serving, sprinkle the top of the cheesecake with Candied Pecans.