Nancy’s Cookbook

Pumpkin Cheesecake Crust24 gingersnaps (2 inch) 1/4 cup pecan halves (can use pieces) Filling4 packages of cream cheese-8 oz. each, softened 1 cup sugar 1 can pumpkin (15 oz.) (not pie mix) 1 tablespoon pumpkin pie spice 1 teaspoon vanilla extract 4 eggs Topping: 1 ½ tablespoons honey and ½ cup pecans Heat oven to 325* Use pulsing action of food...