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Pumpkin Pecan Cheesecake

List of Ingredients




1/2 cup pecans, finely chopped
2 Tbsp. granulated sugar
1 cup gingersnap crumbs (about 20 cookies)
5 Tbsp. butter, melted

Filling:

2 pkgs. (8 oz. each) cream cheese, room temperature
2/3 cup brown sugar, packed
1/2 cup sour cream, room temperature
1 cup canned pumpkin
3 eggs, room temperature
1 1/2 tsp. pumpkin pie spices
Pecan halves, for garnish, optional
Whipped cream, for garnish, optional


Recipe



Combine the pecans, sugar and crumbs with the butter. Press into the bottom of a 9-inch springform pan firmly. Bake at 325 F for 8 minutes or until toasted. In a large bowl, beat the cream cheese, brown sugar, sour cream and pumpkin together until well mixed. Add the eggs and spices. Mix until well blended. Pour into the baked crust. Bake in the middle of the oven at 325 F until the filling is just set, about 45 minutes. To test, jiggle the pan. If the center wiggles like jelly, remove from the oven. A knife inserted about 2 inches from the edge of the pan should come out clean. Cool on a rack. Garnish with pecan halves, if used or with whipped cream.