Spiced Pumpkin Cheesecake

• 38 Nabisco Ginger Snaps (finely crushed)
• 1/4 cup finely chopped Planters pecans
• 1/4 cup butter (melted)
• 4 pkg. (8oz) Philly Cream Cheese
• 1 cup sugar
• 1 can pumpkin (15oz)
• 1 tsp vanilla
• 4 eggs
• 1 cup thawed cool whip (thawed)
• 1/2 tsp ground nutmeg

1. Heat oven to 325
2. Mix crumbs, nuts and butter
3. Press into bottom and 1 in up side of 9 inch springform pan.
4. Add pumpkin, spice and vanilla, mix well. Add eggs (1 at a time) mixing after each just until blended. Pour into crust. Bake 1 hour 20 min or until center is almost set.
5. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 hours.
6. Serve with a dollop of Cool Whip and a dusting of nutmeg.

ginger snaps, planters pecans, butter, cream cheese, sugar, pumpkin, vanilla, eggs, cool whip, ground nutmeg

Taken from www.epicurious.com/recipes/member/views/spiced-pumpkin-cheesecake-50159193 (may not work)