Spiced Pumpkin Cheesecake

• 24 gingersnaps (2 inch)
• 1/4 cup PLANTERS Pecan Halves
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 can (15 oz.) pumpkin
• 1 Tbsp. pumpkin pie spice
• 1 tsp. vanilla
• 4 eggs

1. Heat oven to 325F.
2. Use pulsing action of food processor to process gingersnaps and nuts until finely chopped.
3. Press onto bottom of 9-inch springform pan.
4. Beat cream cheese and sugar in large bowl with mixer until blended.
5. Add pumpkin, spice and vanilla; mix well.
6. Add eggs, 1 at a time, mixing on low speed after each just until blended.
7. Pour over crust.
8. Bake 1 hour 20 min.
9. to 1-1/2 hours or until center is almost set.
10. Loosen cake from rim of pan; cool before removing rim.
11. Refrigerate cheesecake 4 hours.

halves, philadelphia cream cheese, sugar, pumpkin, pumpkin pie spice, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-120019.aspx (may not work)