Spray a 8” springform pan with cooking spray. Sprinkle bottom and sides of pan with zwieback crumbs, set aside.
Combine cheese, milk and sugar in a large bowl, beat at medium speed of an electric mixer until smooth. Add eggs, and pumpkin pie spice, beating until just blended. Pour into prepared pan.
Bake in a 325º oven for 1-1/2 hour or until firm. Cool completely in pan on a wire rack, chill thoroughly. Remove sides of springform pan, and place cheesecake on a serving platter. Garnish with chopped pecans.