Spiced pumpkin cheesecake

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crust:

38 Ginger Snaps, finely crushed (I used Nabisco)

1/4 cup finely chopped pecans

1/4 cup butter, melted

filling:

4 packages (8 ounces each) Philadelphia Cream Cheese, softened

1 cup sugar

1 can (15 ounce) pumpkin

1 tablespoon pumpkin pie spice

1 teaspoon vanilla

4 eggs

whipped cream for serving sprinkled with ground nutmeg

Preheat your oven to 325*. Mix together the crumbs, nuts and butter. Press mixture onto bottom and 1 inch up side of a 9-inch springform pan. Beat cream cheese and sugar in an electric mixer until blended. Add pumpkin, spice and vanilla; mix well. Add the eggs, one at a time mixing after each one just until blended. Pour filling into crust. Bake about 90 minutes or until the center is almost set. Loosen the rim of the pan, cool before removing rim. Refrigerate 4 hours. Serve with a dollop of whipped cream and a dusting of nutmeg.

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enjoy!