Creamy Pumpkin Cheesecake with Ginger-Pecan Crust

I AM ALWAYS ON THE LOOKOUT FOR TWISTS ON THE CLASSICS. SO WHEN I SAW THIS FANCY VERSION OF A FAVOURITE THANKSGIVING SWEET. . .
From "The Cake Book"-Tish Boyle

Crust

1 cup all-purpose flour
1/4 cup firmly packed light brown sugar
1/8 tsp salt
1/4 cup (40g) chopped crystallized ginger
1/3 cup (54g) pecans
1/2 cup (113g) unsalted butter, cold & cut into 1/2 inch cubes
1 tbsp cold water

Filling
1 cup pumpkin puree
1/2 cup heavy cream
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1 1/4 lbs (567g) cream cheese, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tbsp cornstarch
4 large eggs, at room temp.

Candied Pumpkin Seeds:
1/2 cup hulled raw pumpkin seeds
1 large egg white
pinch of salt
2 T sugar
1/8 t ground cinnamon

To make the crust:
Position oven rack in the center and preheat oven to 350F. Grease the bottom and sides of a 9x3 inch springform pan. Wrap the outside of the pan with 2-3 layers of aluminum foil.

Place the flour, sugar, salt, ginger, and pecans in the bowl of a food processor. Process until the pecans are finely ground. Add the cold butter cubes and pulse until the mixture forms coarse crumbs. Add the cold water slowly until the dough just comes together. Press the dough into the bottom of your prepared pan. Bake for 25-30 minutes until the crust just starts to brown. Cool crust completely on a wire rack.

To make the filling:
Reduce oven temperature to 325F. In a bowl, whisk together pumpkin, heavy cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.

In the bowl of a stand mixer, beat the cream cheese on medium-low speed until creamy, about 2 minutes. Add the sugars and beat on low speed until smooth. Mix in the pumpkin mixture, then add the cornstarch and mix until just blended. Scrape down the sides of the bowl.

Add the eggs, one at a time, mixing until just combined. Scrape down the sides of the bowl and do a final mix by hand to make sure all the ingredients are well incorporated.

Pour the filling in the cooled crust. Set the still wrapped springform pan in a large roasting pan. Carefully pour enough hot water into the large pan to come 1 inch up the sides of the springform pan. Bake for 70 to 80 minutes until the center is set but still a bit wobbly.

Remove cheesecake from water bath to a cooling rack. Carefully remove the foil and run a thin knife tip around the edge of the cake. This will loosen the cake and help prevent the top from cracking. Cool completely at room temperature. Refrigerate the cooled cheesecake for at least 4 hours before serving.

To make Candied Pumpkin Seeds:
Position oven rack in the center of oven. Preheat oven to 325 degrees. Grease baking sheet.

Place pumpkin seeds in a bowl. In another bowl whisk egg white just until frothy. Add enough the egg white to the seeds to coat, then toss with salt, sugar and cinnamon.

Spread the seeds in a single layer on a baking sheet lined with parchment paper for 15-20 minutes, or until they begin to dry and turn brown.

Once cooled, separate the seeds with your fingers.

SERVE EACH SLICE OF CAKE WITH A DOLLOP OF WHIPPING CREAM AND A SPRINKLE OF SEEDS.