Here’s a favorite that’s worth the time:
Spiced Pumpkin Cheesecake:
38 ginger snap cookies, finely crushed
¼ cup finely chopped pecans
¼ cup butter, melted
4 packages (8oz. ea.) cream cheese, softened
1 cup sugar
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
Cool Whip whipped topping
½ tsp. ground nutmeg
Heat oven to 325 degrees F.
Mix crumbs, nuts and butter; then 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 between 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours. Serve with tablespoon of Cool Whip and dusted with nutmeg.