Pumpkin Pie Cheesecake with Pretzel Crust

Course Dressings and Sauces

Ingredients in this Recipe

1 (6 ounce) bag cinnamon toast or classic pretzel crisps, crushed into fine crumbs with a rolling pin or in a food processor
1 3/4 teaspoons ground cinnamon, divided
1 cup light brown sugar, divided
1 tablespoon pure vanilla extract
1/2 cup heavy whipping cream
1/2 cup toasted pecans, finely chopped
1/2 teaspoon ground cloves
2 (8 ounce) packages Neufchâtel cheese
2 cups pumpkin purée
6 tablespoons butter, melted, plus more for the baking dish