Step 1

Heat oven to 350 degrees and very lightly spray a 9x13 baking dish.

Step 2

Combine cinnamon cracker crumbs and melted butter. Mix together until it's like wet sand. Press into the prepared pan. Bake for 10 minutes.

Step 3

While the crust is cooking prepare the pumpkin cheesecake. In a bowl with a handheld mixer or bowl of a stand mixer, beat together cream cheese and granulated sugar until mixed and combined. Add pumpkin and the spices. Beat together and then add the eggs, one at a time, blending after each. Pour over the cooked, hot crust. Bake for 30 minutes.

Step 4

When cook time is done the cheesecake should be puffy and look set on the sides but the center should still be slightly jiggly just like a regular cheesecake. Let it cool on a cooling rack at room temperature for 1 hour.

Step 5

Beat together the pudding mixes and half & half milk with a whisk for 2 minutes. Let it sit for a few minutes so it will thicken up. Add 1 cup of the Cool Whip and stir together until blended. Spread it over the cooked and cooled cheesecake.

Step 6

Dollop spoonful's of the remaining Cool Whip over the pudding layer (this makes it easier to spread out) and spread out evenly, completely covering the pudding layer.

Step 7

Cover tightly with plastic wrap and refrigerate for 6 hours. Sprinkle with pecans and then cut into squares to serve. Store leftovers in the fridge.