Spiced Pumpkin Cheesecake

• 24 gingersnaps (2 inch)
• 1/4 cup pecan pieces
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 1 can (15 oz/398 mL) 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 crushed; press onto bottom of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until 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 over crust.
7. Bake 1 hour 20 min.
8. to 1 hour 30 min.
9. or until centre is almost set.
10. Loosen cake from rim of pan; cool before removing rim.
11. Refrigerate cheesecake 4 hours.

pecan pieces, cream cheese, sugar, pumpkin, pumpkin pie spice, vanilla, eggs

Taken from www.kraftrecipes.com/recipes/spiced-pumpkin-cheesecake-186032.aspx (may not work)