Pumpkin Cheesecake with Pecan-Gingersnap Crust

I hosted a Recipe Swap at my home a few years ago during the month of Thanksgiving.  Wendy Hart made these fabulous Pumpkin Cheesecakes that rocked my world.  I think I need to make these again!!!!!

The original recipe comes from Our Best Bites

Crust:
1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans

Filling:
3 8oz blocks cream cheese
3/4 C canned pumpkin puree
6 oz melted white chocolate (that’s about 1 C white chocolate chips)
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

Topping:
1 C whipping cream
1/2 tsp vanilla
4 Tbs powdered sugar until medium peaks form
1/3 C roughly chopped pecans, either toasted or caramelized (or try chopping up Trader Joes pecan pralines)

2 Tablespoons jarred caramel sauce

Preheat oven to 350. Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:  Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch. 

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs).
Pour mixture on top of the crust.

For water bath:
Place cheesecake pan inside of a larger pan. I use a roasting pan, like this.  Place your cheesecake pan into larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.  When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!  When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.