Spiced Pumpkin Cheesecake
- 38 Nabisco Ginger Snaps, finely crushed
- 1/4 cup finely chopped Planters Pecas
- 1/4 cup butter, melted
- 4 pkg. (8oz each) 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 Cook Whip Whipped Topping
- 1/2 tsp ground nutmeg
Heat oven to 325.
Mix crumbs, nuts and butter; press onto bottom and 1" up side of 9" springform pan.
Beat cream cheese and sugar with mixer until blended.
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 minutes to 1 hour 30 minutes or until center is almost set.
Loosen cake from rim of pan of pan; cool before removing rim.
Refrigerate 4 hours.
Serve with a dollop of Cook Whip and a dusting of nutmeg.
Prep time 15 minutes.