Spiced Pumpkin Cheesecake

Serve fluffy Spiced Pumpkin Cheesecake this Thanksgiving! If this pumpkin cheesecake doesn't make you change your Thanksgiving pie tradition, nothing will.

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24 gingersnaps (2 inch)

1/4 cup PLANTERS Pecan Halves

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 egg s

1. Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.

2. Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

3. Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hours.

Spiced Pumpkin Cheesecake

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Instructions

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