Dessert: Spiced Pumpkin Cheesecake

A gingery cookie crust and pumpkin pie flavors turn ordinary cheesecake into a festive autumn dessert. This recipe calls for canned pumpkin, which makes it quicker and easier to prepare, but check the tips section for ideas on how to use fresh pumpkin if

Ingredients

38 NABISCO Ginger Snaps
1/4 c. finely chopped PLANTERS Pecans
1/4 c. butter or margarine
4 package Philadelphia Cream Cheese
1 c. sugar
1 can pumpkin
1 tbsp. pumpkin pie spice
1 tsp. vanilla
4 eggs

Instructions

Heat oven to 325 degrees F.
Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

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