Pumpkin Pecan Cheesecake

Ingredients

• 15 ounce(s) canned pumpkin
• ¼ cup(s) milk
• ½ teaspoon(s) ground cinnamon
• ¼ teaspoon(s) ground ginger
• ¼ teaspoon(s) ground nutmeg
• 16 ounce(s) cream cheese - softened
• 1 cup(s) sugar
• + 9 more ingredients
• • 4 eggs
  • ½ cup(s) graham crackers - finely crushed
  • ¼ cup(s) gingersnaps - finely crushed
  • 2 tablespoon(s) pecans - finely chopped
  • 1 tablespoon(s) flour
  • 1 tablespoon(s) powdered sugar
  • 2 tablespoon(s) butter or margarine - melted
  • 2 cup(s) cool whip
  • Toasted pecans for garnish

In a medium bowl, combine the graham crackers, gingersnaps, pecans, flour, powdered sugar and butter. Press evenly in the bottom of a 9 inch spring form pan; set aside. In a large mixing bowl, cream the cheese and sugar with an electric mixer until fluffy. Add 3 eggs all at once, mix on low...

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