Ingredients
CRUST
1 1/2 cups gingersnap cookie crumbs
5 tablespoons unsalted butter, melted
1 tablespoon sugar
FILLING
3 8-ounce packages cream cheese,
room temperature
1 cup sugar
1 cup canned pure pumpkin
3 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Pecan halves
Preparation
FOR CRUST: Preheat oven to 350°E Wrap outside of 9-inch-diameter springform pan with foil. Mix crumbs, butter, and sugar in bowl. Press mixture onto bottom and 2 inches up sides of pan. Bake crust until slightly darkened, about 5 minutes. Set aside. Maintain oven temperature. FOR FILLING: Blend cream cheese and sugar in processor until smooth. Add pumpkin, eggs, vanilla, and spices. Process until smooth, scraping down sides of bowl. Transfer filling to crust. Bake cheesecake until center is set and edges begin to crack, about 1 hour 5 minutes. Cool in pan on rack Chill uncov- ered until cold, at least 6 hours. (Can be made I day ahead. Cover; keep chilled.) Cut around pan sides; remove sides. Arrange pecans decoratively on cake.
