Pumpkin Pecan Cheesecake
Perfect for fall!!  You can make it with a gluten-free or regular cookie crust. 
Read about the Thanksgiving I served this cheesecake in Uruguay at BigCoffeeCup.com.  
Thankful
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Gluten-Free Crust:
2 cups gluten-free gingersnap cookie crumbs  (Use about 20 cookies, if you are making your own crumbs. You can use regular gingersnaps, instead of gluten-free.)
1 tablespoon dark brown sugar
1/4 teaspoon salt
1/4 cup melted butter
1/4 teaspoon ground cinnamon
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​Cheesecake Filling:
16 ounces (2 cups) of unsweetened pumpkin puree (canned or homemade)
3/4 cup brown sugar
1 teaspoon ground ginger
1 teaspoon nutmeg
1 tablespoon vanilla extract
4 large eggs, slightly beaten
4 packages (8 oz each) cream cheese, softened 
Pecan Topping:
1/2 cup firmly packed dark brown sugar
3/4 cup heavy (whipping) cream
4 tablespoons butter
1/4 teaspoon salt
1 tablespoon vanilla extract
1 and 1/2 cups pecan halves
For Crust:
  1. Melt butter in a saucepan over low heat.
  2. In a food processor, combine gingersnaps brown sugar, and salt.  Process until fine, then drizzle in melted butter and pulse several times until mixed.
  3. Press the cookie mixture into the bottom of a 9” diameter springform pan.  Bake about 15 minutes in preheated 300 degree oven until lightly browned (about 8 - 10 minutes).   Remove and let cool for 20 - 30 minutes.  (I've made a cheesecake in a cast iron skillet, so don't worry if you don't have a springform pan!!
For Filling:
  1. Stir pumpkin puree, spices, and sugar in a mixing bowl. 
  2. In a separate bowl, stir together eggs and vanilla. 
  3. In a third bowl, beat softened cream cheese for about 30 seconds on low speed.
  4. Add the pumpkin mixture to the cream cheese and mix for 30 more seconds on low, then on medium until mostly smooth..  
  5. Pour in egg mixture and beat at medium speed until combined.
  6. Pour the filling into the crust and place the pan on a cookie sheet to avoid leakage.
  7. On the bottom rack of your oven, place an pie pan or oven-proof pan with an inch or so of water.  
  8. Place the cookie sheet with the cheesecake pan on the middle rack of your oven.  Bake in preheated 300 degree oven for 1 and 1/2 to two hours.  Cheesecake will still be a bit "jiggly" when ready.
  9. To prevent cracking, I turn off the oven, open the oven door, and let the cheesecake sit to cool for about 20-30  minutes.  
  10. Let cool on counter for bit more, then place in refrigerator for at least 6 hours or overnight.   
  11. Before serving, gently slide a knife around the edges of the springform pan.  Take off the sides, but leave it on the base.
For Topping:
  1. Make the topping at least 2 hours before serving the cheesecake. 
  2. Toast pecan halves in preheated 350 degree oven for4 - 5 minutes.  (Don't burn!)
  3. In a skillet, combine sugar, whipping cream, butter, salt, and vanilla over low heat.  Stir until boiling, then boil 1 minute without stirring.  Be careful it doesn't boil over or scorch.  Remove from heat and let cool for about 7 or 8 minutes.  
  4. Stir in pecan halves and use a spatula to carefully spread over cheesecake top.