Spiced Pumpkin Cheesecake (Bon Appétit Magazine)

• Crust
• 1 cup pecans (about 4 ounces)
• 1 cup graham cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• Filling
• 4 (8 ounce) packages cream cheese, room temperature
• 1 1/4 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 (15 ounce) can solid pack pumpkin
• 3 large eggs
• 1 tablespoon vanilla extract

1. Make crust: Preheat oven to 350u0b0F Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
2. Make filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
3. Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover; keep chilled).

crust, pecans, graham cracker crumbs, sugar, unsalted butter, filling, cream cheese, sugar, ground cinnamon, ground ginger, solid pack pumpkin, eggs, vanilla

Taken from www.food.com/recipe/spiced-pumpkin-cheesecake-bon-app-tit-magazine-274957 (may not work)