Pumpkin Cheesecake

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.

Comments

[Bridget]

oh, my heavens...that looks delightful!

[Sharon O]

that looks wonderful then add to it a hot cup of coffee or tea... yum.

[Debby Pucci]

This sounds so delicious. Thank you.

[Tracie]

I LOVE ginger snap crust with pumpkin cheesecake!

[tricia]

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