Combine 1/4 cup sugar, 1/4 cup brown sugar, graham cracker crumbs, 1/2 cup pecans, and butter; press in bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Cover and chill 1 hour.
Combine remaining 1/2 cup sugar, 1/2 cup brown sugar, flour, and next 6 ingredients; set aside.
Beat cream cheese at medium speed of an electric mixer until creamy. Add pumpkin mixture, beating well. Add eggs one at a time, beating after each addition. Pour mixture into prepared crust. Bake at 350° for 55 minutes. Cool completely in pan on a wire rack.
Spoon Ginger Cream Topping over cheesecake. Cover and chill at least 8 hours. To serve, carefully remove sides of springform pan; garnish cheesecake, if desired.