Pumpkin Pie Cheesecake- tastes like fall

pumpkin pie cheesecake (healthier take on a heavy treat)

Crust:
15-20 old fashioned ginger snap cookies
1/4 C brown sugar
4 ounces Pecans
3 Tbs. melted butter

Filling:
2 (8 ounce) packages Neufanchantel 1/3 less fat cream cheese
1/2 C. sugar
1 Tbs. vanilla

1 can pumpkin

1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg                                                                                                                           1/4 tsp. ground cloves                        
2 eggs
whip cream (optional)

For crust:
Set oven to 350 degrees
in food processor combine cookies, pecans and sugar. Process until well combined. Add melted butter slowly and pulse until crust forms semi-moist texture.
Spray 8 inch cheesecake pan and press crust into bottom of pan and 1/2 way up sides of pan. (Can use measuring cup to help press)

Filling:
in med bowl beat cream cheese and sugar until light and fluffy. Add vanilla, spices, and canned pumpkin. Beat just until combined. Add eggs, one at a time (can also substitute on egg and one egg white if preferred), Beating well after each addition.

Pour filling into crust and smooth with spatula.

Bake for about an hour, checking periodically until edges turn golden and middle slightly moves when gently shaken.

Refrigerate for four hours or overnight before serving. Can also be frozen.
can serve with whip cream, carmel sauce and a sprinkling of nutmeg.

 serves 8-10 people