Spiced Pumpkin Cheesecake


Spiced Pumpkin Cheescake


38 nabisco cookies Ginger Snaps finely crushed
1/4 cup finely chopped Pecans
1/4 cup butter, melted
4 package cream cheese, softened
1 cup sugar
1 can pumpkin
1 tsp pumpkin pie spice
1 tsp vanilla
4 eggs
1 cup thawed cool ship for topping
1/2 tsp ground nutmeg

Heat oven 325. 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 crust. Bake 1 hour 20 minutes to 1 hour and 30 minutes 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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