For gingersnap crust:
1 1/2 cups gingersnap cookie crumbs
3/4 cup chopped pecans, toasted
1/4 cup packed brown sugar
5 tbsps light olive oil
For filling:
1 (16-oz.) can whole-pack pumpkin
3 (8-oz.) pkgs. cream cheese, softened
3/4 cup granulated sugar
3/4 cup brown sugar
5 eggs
1/4 cup whipping cream
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Prepared caramel topping

Pumpkin Cheesecake

1. In the bowl of food processor, combine pecans, gingersnap cookie crumbs and brown sugar. Process until well combined.
2. Add the olive oil and process to mix well. Press gingersnap mixture over the bottom and up the sides of a 10-inch springform pan. Bake at 350° F for 10 minutes. Cool on a wire rack.
3. Meanwhile, in a electric mixer, beat cream cheese, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, blending well. Add cream, spices and pumpkin.
4. Pour over prepared crust. Bake at 350° F for 1 ¼ hours. Remove from oven and let stand until completely cooled. Chill, covered, in the refrigerator for 8 hours or longer.
5. Before serving, drizzle caramel topping over cheesecake in a decorative fashion. The spice of the gingersnap crust, tempered by the mellow smoothness of the pumpkin filling, will make this cheesecake a new fall favorite.
   Serves 10-12
   Preparation time: 1 1/2 hours + 8 hours chilling time