Spiced Pumpkin Cheesecake

• 30 gingersnaps, finely crushed (about 1-1/2 cups)
• 1/4 cup finely chopped PLANTERS Pecans
• 1/4 cup soft margarine, melted
• 4 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
• 1/2 cup sugar
• 1/2 cup SPLENDA No Calorie Sweetener, Granulated
• 1 can (15 oz.) pumpkin
• 1 Tbsp. pumpkin pie spice
• 2 tsp. vanilla
• 4 eggs

1. Heat oven to 300F.
2. Mix crumbs, nuts and margarine; press onto bottom and 1 inch up side of 9-inch springform pan.
3. Beat cream cheese, sugar and SPLENDA Granulated Sweetener in large bowl with mixer until well blended.
4. Add pumpkin, spice and vanilla; mix well.
5. Add eggs, 1 at a time, mixing on low speed after each just until blended.
6. Pour into crust.
7. Bake 1 hour 15 min.
8. to 1 hour 20 min.
9. or until center is almost set.
10. Loosen cake from rim of pan; cool before removing rim.
11. Refrigerate 4 hours.

pecans, margarine, philadelphia fat free, sugar, pumpkin, pumpkin pie spice, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-121464.aspx (may not work)