Makes 16 servings
38 Ginger Snaps, finely crushed
1/4 cup finely chopped Pecans
1/4 cup butter, melted
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
1 cup thawed cool whip whipped topping
1/2 tsp. ground nutmeg
How to make it...
Heat oven to 325 F. Mix crumbs, nuts and butter, press onto bottom and 1 inch up side of 9-inch spring form 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 min. to 1 hour 30 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.
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