Pumpkin Cheesecake With Ginger Cream Topping

• 3/4 cup sugar, divided
• 3/4 cup firmly packed brown sugar, divided
• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup butter or margarine, melted
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 (16-ounce) can pumpkin
• 3 (8-ounce) packages cream cheese, softened
• 3 large eggs
• Ginger Cream Topping
• Garnish: 16 pecan halves

1. Combine 1/4 cup sugar, 1/4 cup brown sugar, graham cracker crumbs, 1/2 cup pecans, and butter; press in bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Cover and chill 1 hour.
2. Combine remaining 1/2 cup sugar, 1/2 cup brown sugar, flour, and next 6 ingredients; set aside.
3. Beat cream cheese at medium speed of an electric mixer until creamy. Add pumpkin mixture, beating well. Add eggs one at a time, beating after each addition. Pour mixture into prepared crust. Bake at 350u0b0 for 55 minutes. Cool completely in pan on a wire rack.
4. Spoon Ginger Cream Topping over cheesecake. Cover and chill at least 8 hours. To serve, carefully remove sides of springform pan; garnish cheesecake, if desired.

sugar, brown sugar, graham cracker crumbs, pecans, butter, flour, ground cinnamon, ground ginger, ground nutmeg, vanilla, salt, pumpkin, cream cheese, eggs, ginger cream topping, pecan

Taken from www.myrecipes.com/recipe/pumpkin-cheesecake-with-ginger-cream-topping (may not work)