Pumpkin-Cinnamon Cheesecake

Serves 12

Ingredients:

Directions:

1. Preheat oven to 350° F.
2. In a medium bowl, mix together vanilla wafers, pecans, brown sugar and butter. Press wafer mixture into the bottom and 2 inches up sides of a 9-inch springform pan.
3. In a large bowl, beat sugar and cheese on medium speed with an electric mixer until well-blended. Add pumpkin, sour cream, ginger and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
4. Pour filling into crust, and set on a baking sheet. Bake until center is almost set, about 1 hour and 30 minutes.
5. Run knife around rim of pan to loosen cheesecake. Cool cheesecake on wire rack before removing rim of springform pan. Refrigerate at least 4 hours or overnight.
6. Slice and serve with whipped topping. Store any leftovers in refrigerator.