Pumpkin-Pecan Cheesecake

• 1/2 c. finely crushed graham crackers
• 1/4 c. finely crushed gingersnaps
• 2 Tbsp. finely chopped pecans
• 1 Tbsp. all-purpose flour
• 1 Tbsp. powdered sugar
• 2 Tbsp. butter or margarine, melted
• 2 (8 oz.) pkg. cream cheese, softened
• 1 c. granulated sugar
• 3 eggs
• 1 (15 oz.) can pumpkin
• 1 egg
• 1/4 c. milk
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1/2 c. whipping cream
• toasted chopped pecans

1. For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar and melted butter or margarine in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan. Set aside. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.

graham crackers, gingersnaps, pecans, flour, powdered sugar, butter, cream cheese, sugar, eggs, pumpkin, egg, milk, ground cinnamon, ground ginger, ground nutmeg, whipping cream, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=45530 (may not work)