Ingredients
For the candied pecans:
1 lb pecans (I used .75lb/12 oz)
1 egg white
1/2 cup granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon
For the cheesecake:
1 9 inch prepared graham cracker crust (or you can make your own, I'm just lazy)
16 oz cream cheese
3/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 cup pumpkin puree
1 teaspoon cinnamon
Generous pinch cloves
Generous pinch ginger
Generous pinch nutmeg
Directions
Make the pecans
1. Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper
2. Beat the egg white until frothy
3. Stir in sugar, vanilla, and cinnamon
4. Fold in pecans until completely coated
5. Spread pecans onto prepared baking sheet. Bake for one hour, stirring every 15 minutes
6. Cool completely on rack. Can be stored in a ziplock bag for 1-2 weeks
Make the cheesecake
1. Preheat the oven to 325 degrees
2. Beat the cream cheese, sugar, and vanilla with an electric mixer on high speed until smooth
3. Blend in eggs, one at a time
4. Spread about 1 cup of batter into the bottom of the crust
5. Sprinkle pecans on top of batter (~1 cup of pecans)
6. Add pumpkin, cinnamon, cloves, ginger, and nutmeg to remaining batter. Stir until well combined
7. Pour batter on top of pecan layer
8. Bake for ~40 minutes until top is lightly browned and center is just set
9. Allow to cool, then cover and refrigerate overnight
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