Crust:
1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

Filling:
4 packages (8 ounces each) cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
15-ounce can pumpkin
3 large eggs
1 tablespoon vanilla

Crust: Preheat oven to 350 degrees. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter; process until moist crumbs form. Press onto bottom and one inch up the sides of 9-inch springform pan with 2 3/4 -inch high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil

Filling: Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin; beat until blended. Add eggs and vanilla; beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come an inch up sides of springform pan.

Bake until top is golden and begins to crack and center is set, about 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight.

Can be made 2 days ahead. Cover; keep chilled.