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Ingredients One per line	Crust: 1 ¾ C gingersnap crumbs (about 30 small cookies) 6T real butter, melted 3 T brown sugar ¾ C ground pecans Filling: 3 8oz blocks cream cheese ¾ 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 ¼ t nutmeg 1 ½ t cinnamon 1/8 t cloves Topping: 1 C whipping cream, beat with ½ tsp vanilla and 4 Tbs powdered sugar until medium peaks form. ¼ C roughly chopped pecans, either toasted or caramelized (sugar coated pecans are amazing: recipe: http://moonrecipes.com/index.php?search=Sugar+Coated+Pecans) 2 Tablespoons jarred caramel sauce
Directions One per line	Preheat oven to 350. Using 2 large pieces of heavy duty foil, securely wrap the bottom of your cheesecake pan, this will prevent leaks when using the water bath, and it makes removing the cheesecake very easy! 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, 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 large cookie sheet, but if you have a deeper one that is better. Place in pre-heated oven, pour water into the larger pan about halfway up, or approximately 1 ½ 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. When ready to serve, if removing from pan, gently remove foil and place on cake pan. Spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans. For individual cheesecakes in muffin cups: Place 1.5 tbsp of the mixture into each cupcake liner, pressing down and up the sides slightly. fill each muffin cup ¾ way full. Bake for 30-40 minutes until the cheesecakes are puffy around the edges and the center is more or less set- a little jiggly is fine. If making individual cheesecakes, this recipe yields about 24 regular sized cheesecakes, and 12 mini cheesecakes.
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