Margo's Pumpkin Cheesecake

This is the only crust recipe when I've eaten the crust before the cheesecake. Its that good.

Serves 10 to 12.

Ingredients:

Crust

• 1/4 lb. gingersnaps (about 20 cookies)
• 1/3 cup pecans
• 1/4 cup firmly packed brown sugar
• 1/2 stick unsalted butter

Filling

• 3/4 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 lb. cream cheese at room temperature
• 3 eggs
• 1 cup pumpkin puree

Topping

• 1/2 cup pecan halves
• 1 Tbs. unsalted butter
• 2 Tbs. granulated sugar

Directions:

Preheat over to 350 degrees F. Lightly butter a 9 inch springform pan.

In a food processor combine the gingersnaps and pecans. Process until crumbly. Add the brown sugar and butter, pulse for a few seconds to blend. Pat the mixture into the bottom and evenly up the sides of the pan. Refrigerate for 20 minutes.

In a small bowl stir together the brown sugar and spices. In a large bowl using a mixer beat the cream cheese on medium until smooth and creamy scraping down the sides as needed. Add the brown sugar mixture beating until smooth. Add the eggs one at a t ime beating well after each addition. Add the pumpkin puree, beating until smooth. Pour the batter into the chilled crust and smoothe the top.

Bake the cheese cake until set, 35 to 40 minutes. Transfer to a wire rack and cool completely.

To make the topping save 10 pecan halves and chop the rest. In a small fry pan over medium heat melt the butter. Add all of the pecans, sprinkle with granulated sugar and cook, stirring constantly, until the sugar melts and the nuts are toasted and caramel coated. Allow the nut mixture to cool completely and store in an airtight container until you are ready to serve the cheesecake. Arrange the pecan halves around the perimeter of the cake and sprinkle the chopped pecans over the cheesecake.