This smells as wonderful as it tastes!
38 Ginger Snaps, finely crushed
1/4 cup finely chopped pecans
1/4 butter, melted
4 packages (8 oz) 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. nutmeg
HEAT oven to 325 degree F
Mix crumbs,nuts, and butter into a food processor, and pulse until completely blended. Press mixture onto bottom and 1 inch up side of a 9-inch springform pan. BEAT cream cheese, and sugar with mixer until blended. Add canned pumpkin, spice, and vanilla; mix well. Add eggs, one at a time, mixing after each. Pour into springform pan. BAKE 1 hour 20 minutes or until center is almost set. Loosen cake from rim of pan, cool before completely removing rim. Refrigerate at least 4 hours, however I usually make it the night before, it taste better when it sits overnight. Serve with cool whip and a sprinkling of nutmeg to be fancy.
oh, my heavens...that looks delightful!
Posted by: Bridget | 11/09/2011 at 11:05 PM
that looks wonderful then add to it a hot cup of coffee or tea... yum.
Posted by: Sharon O | 11/10/2011 at 11:11 AM
This sounds so delicious. Thank you.
Posted by: Debby Pucci | 11/10/2011 at 02:06 PM
I LOVE ginger snap crust with pumpkin cheesecake!
Posted by: Tracie | 11/10/2011 at 06:23 PM
I am so making this for Thanksgiving.
I was going to make it last year, but, never got to it.
I can't wait to try it.
Thanks for sharing your recipe.
your friend,
Tricia
Posted by: tricia | 11/11/2011 at 08:13 PM