Pumpkin Cheesecake with Gingersnap Pecan Crust

Preheat oven at 350 F. Grease an 8-inch spring form pan.

Make the crust by mixing together all the crust ingredients in a mixing bowl using a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 10 minutes. Set aside to cool completely. Turn down oven temperature to 275 F.

In a mixing bowl using an electric mixer, beat the cream cheese and brown sugar until smooth. Add eggs, one at a time. Mix for 2 minutes. Pour in pumpkin puree, vanilla and spices. Blend for another 2 minutes until well combined. Pour the filling over the cooled crust. Tap the pan on the counter a few times to release all the air in the batter.

Position rack in the center of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven.

Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking. Then turn off the oven with the door slightly opened and let the cheesecake sit in the oven to cool completely, at least an hour.

Remove cake from the oven. Chill overnight in the refrigerator.

To prepare the whipped cream, whisk whipping cream and powdered sugar on low speed using an electric mixer until frothy, about 30 seconds. Increase the mixer speed to medium high and continue whisking until the mixture forms stiff peaks, 2 to 3 minutes. Transfer the whipped cream to a piping bag with a large star tip. Pipe a decorative border with the whipped cream on the top edge of the cake. Place pecans on top.

Cover and refrigerate the cake before serving.