3/4 cup pecan halves
4 packages of cream cheese (8oz each)
1 cup sugar
1 can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1½ tablespoons honey
Preheat oven to 325 degrees. Use a pulsing action of food processor to process gingersnaps and ¼ cup of pecans until finely crushed. Press onto bottom of 9 inch spring-form pan.
Beat cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour 20 min to 1 hour 30 minutes or until center is almost set. Loosen cake from pan and cool. Refrigerate for 4 hours.
Cook honey and remaining pecans in skillet on medium-high heat for 5 minutes or until honey is foamy. Spread onto baking sheet sprayed with cooking spray. Allow nuts to cool completely before topping cheesecake. Enjoy!