1 1/4 cups pecan shortbread cookie crumbs (about ten 2 inch cookies)
2 tablespoons margarine or butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 (16 ounce) can pumpkin
4 eggs
2 tablespoons sugar
16 pecan halves
3/4 cup whipping (heavy) cream
Recipe Directions
Heat oven to 350º. Mix cookie crumbs and margarine. Press evenly on bottom of ungreased springform pan, 9 × 3 inches. Bake 10 minutes; cool. Reduce oven temperature to 300º.
Beat cream cheese, 1 cup sugar, the cinnamon, ginger and cloves in large bowl on medium speed until smooth and fluffy. Beat in pumpkin. Beat in eggs, one at a time, on low speed. Pour over baked layer.
Bake about 1 1/4 hours or until center is firm. Cover and refrigerate at least 3 hours until chilled.
Cook 2 tablespoons sugar and the pecan halves over medium heat, stirring frequently, until sugar is melted and pecans are coated. Immediately spread on dinner plate or aluminum foil; cool. Carefully break nuts apart to separate if necessary.
Loosen cheesecake from side of pan; remove side of pan. Beat whipping cream in chilled small bowl until stiff. Serve cheesecake with whipped cream and garnish with pecans. Refrigerate any remaining cheesecake.
