Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• 38 ginger snaps, finely crushed
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted
• 4 pkg. (8 oz. each) Philadelphia 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. ground nutmeg

Directions

1. Heat oven to 325 degrees. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
2. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla,

3. mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust.

4. Bake 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 a dollop of Cool Whip and a dusting of nutmeg.

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