Creating Pumpkin Cheesecake with Pecan Crust is an enjoyable process that results in a fantastic dessert. Follow these straightforward steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
2. Make Pecan Crust: In a mixing bowl, combine crushed pecans, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the Crust: Firmly press the pecan mixture into the bottom of a 9-inch springform pan to form an even layer.
4. Bake Crust: Place the crust in the preheated oven and bake for 10-12 minutes or until lightly browned. Remove from oven and let cool.
5. Prepare Filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Gradually add in granulated sugar, mixing until well combined.
6. Add Pumpkin: Incorporate canned pumpkin puree, mixing until fully integrated.
7. Mix in Eggs & Spices: Add eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt to the mixture. Beat until smooth with no lumps.
8. Pour Mixture: Pour the cheesecake filling over the cooled pecan crust in the springform pan.
9. Bake Cheesecake: Carefully place the pan back into the oven and bake for 60-70 minutes or until the center is set but slightly jiggly.
10. Cool and Chill: Turn off the oven and crack the door. Allow the cheesecake to cool slowly in the oven for about 1 hour. Then transfer it to the refrigerator to cool for at least 1 additional hour.
11. Release and Serve: Once fully cooled, run a knife around the edge of the pan and release the springform to remove the cheesecake.

These steps will guide you in making this incredible dessert with ease!