Ingredients:

1 ½ cups gingersnap crumbs

½ cup finely chopped pecans

⅓ cup butter, melted

2—8-ounce packages cream cheese

¾ cups sugar

1 teaspoon vanilla

3 eggs

1 cup canned pumpkin

¾ teaspoon cinnamon

¾ teaspoon ground nutmeg

Directions:

Combine crumbs, pecans, and butter; press onto bottom and 1 ½ inches up the sides of 9-inch springform pan.  Bake at 350 degrees, 10 minutes

Combine cream cheese, ½ cups sugar, and vanilla, mixing at medium speed with an electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition. Add remaining sugar, pumpkin and spices; mix well. Bake at 350 degrees, 55 minutes.  Loosen cake from rim of pan; cool before removing rim of pan. Chill. 

I used a topping made from sour cream and sugar, both are to taste, with a little lemon juice.  Normally about ¾ cup sour cream with ⅓ cup sugar, and a teaspoon of lemon juice. A little more or less depending on how much coverage you want!