Preparation: 30 Minutes, Bake: 40 Minutes, Make 12 to 16 Servings

Ingredients:
1/2 cup graham cracker crumbs
1/4 cup Finely crushed gingersnaps
2 Tbsp. Finely chopped pecans
1 all-purpose Flour
1 Tbsp. powdered sugar
2 Tbsp. butter, melted
2 8-oz. pkg. cream cheese, softened
1 cup granulated sugar
3 eggs
1 15-oz. can pumpkin
1 egg
1/4 cup milk
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 cup wkipping cream

Method:
Preheat oven to 350°F.

In medium bowl, combine graham cracker crumbs, crushed gingersnaps, pecans, flour, and powdered sugar. Stir in mehed butter. Press mixture onto bottom of 9-inch springform pan.

In large bowl, combine cream cheese and granulated sugar. Beat with electric mixer on medium speed until fluffy. Add 3 eggs all at once; beat on low speed just until combined.

Transfer 1 cup of the cream cheese mixture to medium howl. Add pumpkin, 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined.

Pour pumpkin mixture into prepared pan. Top with cream cheesc mixture. Using narrow metal spatula, swirl gently to marble.

Place springform pan in shallow baking lan. Bake for 40 to 45 minutes or until 2 1/2 inches around edge appears set. when gently shaken. Cool on wire rack fbr 15 minutes.

Loosen cheesecake; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill for 4 to 24 hours.

Before serving, in small bowl, beat whipping cream until stiff peaks form. Pipe or spoon in mounds on top of cheescake

Pumpkin Pecan Cheesecake Recipe