Ingredients
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
Preparation
Heat oven to 325 Mix crumbs, nuts and butter Press into bottom and 1 in up side of 9 inch springform pan. 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. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.
