Harvest Pumpkin Cheese Cake

1 cup gingersnap cookie crumbs
1/2 cup chopped pecans
3 tbsp melted butter
8oz pkg cream cheese
1/4 cup sugar
1/2 tsp vanilla
3 eggs
14 oz pumpkin (canned or cooked)
6 oz can evaporated milk
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Combine cookie crumbs, nuts and melted butter. Press into the bottom of a 9" spring form pan.

Combine cream cheese sugar and vanilla, beat well, add 1 egg and beat again. pour over the crust and chill.

Combine remaining ingredients and beat well. Pour over the cheese mixture, bake at 325 for 1 1/2 hours or until set. Garnish with whipped cream and pecans.

Caroline