Crust

• 30 gingersnaps, broken into large chunks (about 2 heaping cups)
• 1/2 cup chopped pecans
• 1/4 cup (1/2 stick) unsalted butter
• 1/4  cup brown sugar

  Filling:

• 24 ounces cream cheese, softened
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 5 large eggs
• 15  ounces canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla

White Chocolate Cream Cheese Icing

• 6 ounces good quality white   chocolate, coarsely chopped
• 8 ounces cream cheese, softened

Praline Pecans

• 2 tablespoons unsalted butter
• 2 tablespoons brown   sugar
• 2 teaspoons cream or half and half
• 2 cups pecan halves

Method

Preheat oven to 300° F .

Put gingersnaps in bowl of food processor fitted with metal blade and process until coarsely ground.

In a small saucepan over medium heat, saute pecans in butter until toasted and golden brown. Add pecans and butter to food processor with ginger snap crumbs. Add the brown sugar and give a few pulses to blend ingredients. Press mixture into the bottom of a 10-inch springform pan and refrigerate while preparing the filling.

  Place the cream cheese, brown sugar and white sugar in a large bowl and beat until smooth. Add pumpkin, spices and vanilla to bowl and mix to combine. Add eggs, one at a time, beating after each addition until incorporated. Pour into prepared crust and bake 1 hour and 30 minutes. Remove from oven and let cool at room temperature.

  Refrigerate overnight before serving or icing.  

Icing   Beat cream cheese until smooth in a food processor or mixing bowl.  Melt chocolate in a double boiler over simmering water. Remove top pot from double boiler and wipe bottom dry. Stir mixture with a rubber spatula until  all chocolate is melted. Set aside for a few minutes to cool enough to be workable. 

Beat the melted chocolate into the whipped cream cheese and spread over top and sides of the cheesecake.

Praline Pecans:   Melt butter in a medium-sized skillet over medium heat. Add brown sugar and cream and bring to a boil. Add pecans, stirring well until well coated in butter mixture. Spread on a baking sheet lined with   parchment paper to cool. Use as garnish.

  Makes 12-16 servings.

Contributor: pat ciesla

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