Ingredients
38 Nabisco Ginger Snaps, finely crushed
1/4 cup finely chopped Planters Pecans
1/4 cup butter, melted
4 pkg (8 oz ea) 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 Cool Whip Whipped Topping
1/2 tsp ground nutmeg
Preparation
Heat oven to 325 Mix crumbs, nut and butter; press onto bottom and 1 inch up side of 9-inch 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 hr 20 min to 1 hr 30 min or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hrs. Serve with a dollop of Cool Whip and a dusting of nutmeg. Prep time: 15 minutes
