Pumpkin Cheesecake

Pumpkin Cheesecake

• 1/2 cup graham cracker crumbs
• 1/4 cup finely crushed gingersnaps
• 2 tablespoons finely chopped pecans
• 1 tablespoon all-purpose flour
• 1 tablespoon powdered sugar
• 2 tablespoons butter, melted
• 2 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 4 eggs
• 1 15-ounce can pumpkin
• 1/4 cup milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 cup whipping cream
• Toasted pecan halves

1. Preheat oven to 350°F.  For crust, in a medium bowl combine graham cracker crumbs, crushed gingersnaps, the 2 tablespoons of pecans, flour, powdered sugar, and melted butter.  Press evenly onto the bottom of a 9-inch springform pan; set aside.
2. In a large mixing bowl beat cream cheese and granulated sugar with an electric mixer on medium low speed until fluffy.  Add 3 of the eggs beating on low speed until combined.
3. Place 1 cup of the cream cheese mixture in a medium bowl.  Add pumpkin, the remaining egg, the milk, cinnamon, ginger, and nutmeg.  Beat on low speed just until combined.  Pour pumpkin mixture into prepared pan.  Top with cream cheese mixture.  Use a knife to gently swirl through the layers to marble.
4. Place springform pan in a shallow baking pan.  Bake for 40 to 45 minutes or until a 2 1/2-inch area around the outside edge appears sear when gently shaken.  Cool on a wire rack for 15 minutes.  Loosen crust from sides of pan.  Cool completely.  Cover and chill at least 4 hours.
5. Just before serving, beat whipping cream until stiff peaks form.  Top each serving with whipped cream and toasted pecans.