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
Heat oven to 325°F.
Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.