Yields
16 servings
Ingredients
38 Ginger Snaps, finely crushed
¼ cup finely chopped pecans
¼ cup butter, melted
4 pkg. (8 oz. ea.) Cream Cheese, softened
1 cup sugar
1 can (15oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 teaspoon. vanilla
4 eggs
1 cup thawed Cool Whip topping
½ teaspoon. ground nutmeg
Nutritional information
No nutrition information available
Instructions
Heat oven to 325F. Mix crumbs, nuts 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 hour 20 min. to 1 hour 30 min. to 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.
