Spiced Pumpkin Cheesecake


16 servings


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


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.