Well, after much consideration (and with Heather’s help) I have decided on my pumpkin cheesecake for Thanksgiving.  I was going back and forth between several recipes, and I finally pulled my favorite part of each recipe and created my own, personally crafted pumpkin cheesecake.  See what you think : )

Crust:
1/4 lb. gingersnaps (about 20 small cookies)
1/3 cup pecan halves
1/4 cup firmly packed light brown sugar
4 Tbs. (1/2 stick) unsalted butter, melted

Filling:
3 (8 ounce) packages cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
2/3 cup NESTLE® CARNATION® Evaporated Milk
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
(I may add 1 1/2 teaspoon ground cloves and 1/4 teaspoon ground ginger)

Topping:
1 (16 ounce) container sour cream
1/3 cup granulated sugar
1 teaspoon vanilla extract

Preheat an oven to 350°F. Lightly butter a 9-inch springform pan.

To make the crust, in a food processor, combine the gingersnaps and pecans and process until crumbly. Add the brown sugar and melted butter and pulse for a few seconds to blend. Transfer the crumb mixture to the prepared pan. Use your fingers to pat the mixture into the bottom and evenly all the way up the sides of the pan. Refrigerate for 20 minutes.

BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.

BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

Top with candied pecans when serving.