Pumpkin Pecan Cheesecake

You're sure to draw compliments with this delectable homemade dessert, You can prepare it the day before by topping a from-scratch pecan crust with luscious layers of cream cheese and spiced pumpkin.

• Ready In: 2 hrs 55 mins
• Serves: 10-12

Ingredients

• 1 1⁄2 cups  finely chopped pecans
• 2  tablespoons sugar
• 2  tablespoons butter, melted

• CREAM CHEESE FILLING

• 1 (8 ounce) package cream cheese, softened
• 1⁄4 cup sugar
• 1⁄2 teaspoon vanilla extract
• 1  egg, lightly beaten

• PUMPKIN FILLING

• 2  eggs
• 1 1⁄4 cups canned pumpkin
• 1  cup evaporated milk
• 1⁄2 cup sugar
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1  dash salt
• 1⁄2 cup  chopped pecans

Directions

1. In a small bowl, combine the pecans, sugar and butter. Press onto the bottom and 3/4 inches up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10 minutes.
2. In a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spread over crust. In another mixing bowl, combine the eggs, pumpkin, milk, sugar, cinnamon, ginger, nutmeg and salt; pour over the cream cheese layer.
3. Reduce heat to 350°. Bake for 55-60 minutes or until a knife inserted into pumpkin layer comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Sprinkle with pecans. Chill overnight. Remove sides of pan before cutting. Refrigerate leftovers.