Pumpkin-Pecan Cheesecake - cooking recipe

Ingredients

1/2 c. finely crushed graham crackers
1/4 c. finely crushed gingersnaps
2 Tbsp. finely chopped pecans
1 Tbsp. all-purpose flour
1 Tbsp. powdered sugar
2 Tbsp. butter or margarine, melted
2 (8 oz.) pkg. cream cheese, softened
1 c. granulated sugar
3 eggs
1 (15 oz.) can pumpkin
1 egg
1/4 c. milk
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. whipping cream
toasted chopped pecans

Preparation

For crust, combine crushed graham crackers, crushed gingersnaps, the 2 tablespoons pecans, flour, powdered sugar and melted butter or margarine in a medium bowl. Press evenly onto the bottom of a 9-inch spring-form pan. Set aside. Beat cream cheese and granulated sugar in a large mixing bowl with an electric mixer on medium speed until fluffy. Add the 3 eggs all at once, beating on low speed just until combined. Place 1 cup of cream cheese mixture in a medium bowl. Add pumpkin, the 1 egg, milk, cinnamon, ginger and nutmeg. Beat on low speed just until combined. Pour pumpkin mixture into prepared spring-form pan. Top with cream cheese mixture. With a knife or thin metal spatula, gently swirl through the layers to marble.