1. Preheat the oven to 350 degrees. Crust: In a blender or food processor, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

2. Filling: beat the cream cheese in a mixer until smooth, about 2 minutes, scraping the sides as needed. Add the pumpkin and mix again for a minute until combined. Add the eggs 1 at a time, mixing until combined after each addition. Then add the sour cream and vanilla, mix again.

3. In a small bowl, whisk together the sugar, cinnamon and nutmeg. With the mixer on low, add the sugar mixer to the cheesecake batter and mix until just combined. Thoroughly scrape the bowl and mix to get rid of any lumps and bumps. Pour the filling into the pan, smoothing the top

4. Water Bath: Wrap foil around the sides and bottom of the pan. I repeat that 3x. Place the pan in a roasting pan. Pour boiling water into the bottom of the roasting pan about ¼ of the way up the cheesecake pan. 

5. Place the entire thing in the oven and bake for 60 minutes. Important not to open the oven door during the baking time. Then turn the oven off and open the oven door just a bit (I use a wooden spoon to prop the door open) and let the cheesecake sit for another 15 minutes in the oven. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight. I know, super high maintenance but SO worth it.

6. Once the cheesecake is set, remove and slice up and serve with the incredibly smooth Hiland Dairy Whipped Cream Topping. So good and perfect partner for this pumpkin cheesecake. 

*Store remaining cheesecake in the fridge.