How I Eat Pumpkin

I wanted to surprise Alex with a special dessert. He loves pumpkin pie but never gets it because I don't like pumpkin pie. I figured I could compromise some and make him a pumpkin cheesecake. I thought the cheesecake would help take away from the pumpkin taste and this would be a dessert I would be able to indulge in too. I made the cake and Alex loved it. I, on the other hand, could do without it. I tried the cheesecake because Alex swore it didn't taste like pumpkin. At first I tried it by itself and then I reverted to my old ways and tried it with lots of whipped cream on it. Without the whipped cream the cake had that taste of pumpkin pie I don't like. I knew if I was going to finish my slice it would need some help. I put so much whipped cream on it that all you tasted was a hint of the pumpkin cheesecake. Don't let me dissuade you from trying this cheesecake though. Alex loved it and it might just be the dessert you need to love pumpkin too.
Deluxe Pumpkin Cheesecake
Source: Culinary Covers who got it from Taste of Home-Thanksgiving (here)

1 cup crushed gingersnap cookies (about 20) (I used Dorie's Molasses Spice Cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
Four 8-ounce packages cream cheese, softened
1 1/2 cups sugar, divided
2 Tbsp. cornstarch
4 large eggs
2 tsp. vanilla extract
1 cup canned pumpkin puree
2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg

1. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 19 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350 degrees F. for 8 to 10 minutes or until set. Cool on a wire rack.
3. For filling, in a large bowl, beat the one package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time. Add remaining sugar. Add 2 eggs; beat on low speed just until combined. Add vanilla and remaining eggs, beating on low speed just until combined.
4. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
5. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 350 for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.
PS. I quartered the recipe and it was enough for 4 servings. Baking time was about 35 minutes.