Makes one 9-inch cheesecake.
FOR THE CRUST
24 small gingersnap cookies (to make 1 cup crumbs)
4 graham crackers (tom make 1/2 cup crumbs)
1/2 cup pecan halves, toasted
3 tablespoons unsalted butter, melted
2 tablespoons sugar
pinch of salt
FOR THE FILLING
3 (8-oz.) packages cream cheese, room temperature
1 cup sugar
1 (15-oz.) can pumpkin puree (not the pumpkin pie filling, the puree)
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teasponon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Juice of 1/2 a lemon
FOR THE TOPPING
1-1/2 cups sour cream
1/3 cup pure maple syrup
Preheat oven to 325 degrees; coat a 9-inch springform pan with nonstick spray.
Process gingersnaps for the crust in a food processor until fine (remove any big chunks); transfer to a bowl. Process crackers until fine and add to cookie crumbs. Pulse nuts until chopped and add to crumb mixture. Stir in butter, 2 tablespoons sugar, and salt until sandy, then press into bottom and 1-inch up sides of prepared pan. Place pan on a baking sheet and bake for 10 minutes, or until lightly golden. Remove and cool slightly.
Beat cream cheese and 1 cup sugar for the filling in a bowl with a hand mixer until fluffy. Add pumpkin, eggs, vanilla, spices, and lemon juice; beat until incorporated, scraping down the sides of the bowl periodically.
Pour filling over crust and bake 50-55 minutes, or until sides are set but center is still slightly jiggly. Remove cheesecake from oven (leave oven on).
Whisk sour cream and syrup for the topping together in a small bowl. Carefully spread topping over cheesecake, return it to the oven, and bake 15 minutes more, or until set. Turn oven off, crack the door, and leave cheesecake inside for 20 minutes. Remove from oven, cool to room temperature, then cover loosely with plastic and chill overnight. To serve, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each cut.
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