Spiced Pumpkin Cheesecake

• 38 Nabisco Ginger Snaps, finely crushed
• 1/4 cup finely chopped Planters Pecans
• 1/4 cup butter, melted
• 4 pkg (8 oz ea) Philadelphia Cream Cheese, softened
• 1 cup sugar
• 1 can (15 oz) pumpkin
• 1 Tbsp pumpkin pie spice
• 1 tsp vanilla
• 4 eggs
• 1 cup thawed Cool Whip Whipped Topping
• 1/2 tsp ground nutmeg

1. Heat oven to 325
2. Mix crumbs, nut and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
3. Beat cream cheese and sugar with mixer until blended.
4. Add pumpkin, spice and vanilla; mix well.
5. Add eggs, 1 at a time, mixing after each just until blended.
6. Pour into crust.
7. Bake 1 hr 20 min to 1 hr 30 min or until center is almost set.
8. Loosen cake from rim of pan; cool before removing rim.
9. Refrigerate 4 hrs.
10. Serve with a dollop of Cool Whip and a dusting of nutmeg.
11. Prep time: 15 minutes

ginger snaps, planters pecans, butter, cream cheese, sugar, pumpkin, pumpkin pie spice, vanilla, eggs, topping, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/spiced-pumpkin-cheesecake-50110017 (may not work)