Pumpkin Cheesecake

Crust

12 ounces hard gingersnaps

1/2 cup chopped pecans

6 tablespoons butter, melted

2 tablespoons brown sugar

dash of salt

Filling

4 pkgs. cream cheese

1 1/2 cups sugar (or you can use Splenda)

15 ounces pumpkin puree

2 1/2 teaspoons Pampered Chef Cinnamon Plus spice (or you can divide that among cinnamon, allspice and nutmeg)

4 eggs

2 tablespoons half and half

Crush gingersnaps and add in chopped pecans, melted butter, brown sugar and salt.  Mix thoroughly then press into bottom and up sides of a 10 inch springform pan.  Chill for about half an hour.

In a mixing bowl, beat cream cheese and sugar until light and fluffy.  Add pumpkin puree and spice, mix again.  Add eggs one at a time, mixing between each egg.  Add half and half and stir until combined.

Pour cheesecake filling over crust in pan.  Bake at 350 degrees for 1 hour 15 minutes until no longer soupy.  A cake tester should come out clean, but the cheesecake should still be somewhat jiggly.  Cool on counter for 30 minutes or so then put in fridge to chill for several hours or overnight.  

Remove rim from pan and slice.  You can make a topping of chopped pecans, butter and brown sugar to sprinkle on top if you like.