Ginger Crust:

2 cups crushed gingersnap cookies (about 40 cookies)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
1 tablespoon ground cinnamon

Pumpkin Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 (15-ounce) can pure pumpkin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger {instead of using these 3 spices, I used 1 1/2 teaspoons of pumpkin pie spice}

Praline Topping:

1 cup pecans {I used 1 1/2 cups}
1/2 cup firmly packed golden brown sugar
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
1 tablespoon vanilla extract
1/4 teaspoon salt