Cheesecake Factory Pumpkin Ginger Cheesecake

Preheat oven to 325 degrees F. Grease the bottom of a 9-inch springform pan. Wrap aluminum foil around the outer base of the pan. Set it inside a larger pan with sides the same height as the springform pan.

For the crust: Combine the melted butter, graham cracker crumbs, gingersnap crumbs, brown sugar, and cinnamon. Mix well with a fork. Press the crumb mixture into the bottom and partway up the sides of the springform pan. Set aside.

For the filling: Whip the heavy cream until soft peaks form. Set aside.

Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Gradually add the sugar with the mixer on low speed. Add the eggs one at a time with the mixer running and beat until incorporated.

Add the pumpkin, cinnamon, ginger, and cloves and mix well to combine. Fold the whipped cream gently into the pumpkin filling. Pour the filling into the springform pan.

Place the springform and outer pan in the oven. Add hot water to the outer pan so that it comes halfway up the sides of the springform pan. Bake for 60-70 minutes or until the cheesecake is set.

Remove from the oven and let cool to room temperature. Then, refrigerate for 3-5 hours or until completely chilled.

Combine the pecans, brown sugar, and butter in a small skillet. Heat over medium heat, stirring constantly, until the sugar melts and the pecans begin to caramelize. Remove from heat.

To serve: remove the sides from the springform pan. Evenly drizzle the candied pecans over the top of the cheesecake. Cut into serving pieces and top each piece of pumpkin cheesecake with a hefty dollop of whipped cream.