Pumpkin Cheesecake With Gingersnap Crust

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   FOR CRUST: Preheat oven to 350u00b0E Wrap

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   outside of 9-inch-diameter springform

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   pan with foil. Mix crumbs, butter, and

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   sugar in bowl. Press mixture onto bottom

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   and 2 inches up sides of pan. Bake crust

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   until slightly darkened, about 5 minutes.

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   Set aside. Maintain oven temperature.

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   FOR FILLING: Blend cream cheese

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   and sugar in processor until smooth. Add

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    pumpkin, eggs, vanilla, and spices.

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    Process until smooth, scraping down

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    sides of bowl. Transfer filling to crust.

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    Bake cheesecake until center is set

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    and edges begin to crack, about 1 hour 5

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    minutes. Cool in pan on rack Chill uncov-

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    ered until cold, at least 6 hours. (Can be

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    made I day ahead. Cover; keep chilled.)

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    Cut around pan sides; remove sides.

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    Arrange pecans decoratively on cake.

No additional tips available.