Pumpkin Cheesecake!

The is a delightful "pie" :-) if you love cheesecake, and you love pumpkin pie.. you'll adore this! Please note that the filling can be made ahead of time. COOK TIME INCLUDES TIME NEEDED TO COOK CRUST. PLEASE READ CAREFULLY. Prep time does not include time to refrigerate over night.

• Ready In: 1 hr 35 mins
• Serves: 8-10
• Yields: 1 pie

Ingredients

• For the Crust

• 1  cup graham cracker crumbs
• 1⁄2 cup pecans, ground
• 2  tablespoons sugar
• 1⁄8 teaspoon ginger
• 1⁄4 cup butter, melted

• For the Filling

• 3⁄4 cup brown sugar, firmly packed
• 8  ounces cream cheese
• 1 (16 ounce) can pumpkin pie filling
• 1⁄2 cup heavy cream
• 1⁄2 teaspoon ginger
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1  dash black pepper
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 3  large eggs

Directions

1. First start by preparing your crust: Preheat your oven to 350 degrees.
2. Combine cracker crumbs,pecans,sugar and ginger.
3. Add butter.
4. Stir until well coated.
5. Press,mixture evenly over bottom and sides of a 9" pie plate.
6. Bake 8 to 10 minutes, and then cool on a wire rack.
7. To prepare the filling, Combine brown sugar and cream cheese, beating until light and fluffy.
8. Beat in the rest of the ingredients in order listed above,adding the eggs last, putting them in one at a time.
9. Cover filling and refrigerate overnight.
10. Bring to room temperature before filling pie shell.
11. Pour into pie shell, and bake for 55 to 60 minutes and use toothpick test for exact timing.
12. Cool on a wire rack.
13. Top with whipped cream and pecan halves if you wish!