The spice of the gingersnap crust, tempered by the mellow smoothness of the pumpkin filling, will make this cheesecake a new fall favorite.

Ingredients
For Gingersnap Crust:
3/4 cup chopped pecans, toasted
1 1/2 cups gingersnap cookie crumbs
1/4 cup packed brown sugar
5 tablespoons Carapelli Extra Light Olive Oil

For Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3/4 cup brown sugar
5 eggs
1/4 cup whipping cream
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 (16-ounce) can whole-pack pumpkin
Prepared caramel topping

Cooking Directions
In work bowl of food processor, combine pecans, gingersnap cookie crumbs and brown sugar. Process until well combined. Add the olive oil and process to mix well. Press gingersnap mixture over the bottom and up the sides of a 10-inch springform pan. Bake at 350°F for 10 minutes. Cool on a wire rack. Meanwhile, in electric mixer, beat cream cheese, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, blending well. Add cream, spices and pumpkin. Pour over prepared crust. Bake at 350°F for 1¼ hours. Remove from oven and let stand until completely cooled. Chill, covered, in the refrigerator for 8 hours or longer. Before serving, drizzle caramel topping over cheesecake in a decorative fashion. Serves 10-12.

Preparation Time: 15 minutes

Total Time: 1 1/2 hours + 8 hours chilling time