Spiced Pumpkin Cheesecake

One of my all-time-favorites:




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

4 eggs

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.