Recipe of the Month: Pumpkin Cheesecake with a ginger pecan crust

For the Cheesecake:2 Packages of cream cheese, softened½ cup of canned pumpkin½ cup brown sugar½ tsp vanilla½ tsp cinnamonA dash of clovesA dash of nutmeg2 eggsFor the Crust:1 ¼ cups of ginger cookie crumbs½ cup pecans, very finely chopped¼ cup granulated sugar¼ cup of butter, meltedFor the Whipped cream1 medium container of whipping creamSugar to taste (usually around a tablespoon)½ tsp Vanilla You will need:A 9 inch spring form pan

1. Preheat the oven to 350 degrees (F), place a pan of water on the bottom rack of the oven. This will increase the humidity of your oven and prevent your cheesecake from cracking.
2. Combine the cookie crumbs, pecans, granulated sugar and melted butter together. Press evenly onto the bottom of your spring form pan. Bake the crust for 8 minutes or until golden brown and remove from oven.
3. Mix together pumpkin, brown sugar, vanilla, cinnamon, nutmeg and cloves on medium until

well blended

4. Pour the mixture onto your crust
5. Bake at 350F for 30-40 minutes until the center is almost set.
6. Leave your cheesecake to cool then refrigerate for a minimum of 3 hours.
7. Top with whipped cream and serve.

To make your whipped cream: throw together your whipping cream, sugar and vanilla. Beat on medium speed until stiff peaks form.