Spiced Pumpkin Cheesecake
38 ginger snaps
1/4 cup pecans
1/4 butter, melted
4 8-ounce packages cream cheese, softened
1 cup sugar
2 cups pumpkin purée
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
1 cup whipped cream
1/2 teaspoon nutmeg
Heat oven to 325 degrees. In a food processor, crush ginger snaps and pecans. Mix with melted butter and press into the bottom and 1 inch up the sides of a 9-inch springform pan.
Beat cream cheese and sugar with a mixer until blended. Add pumpkin, spice, and vanilla and mix well. Add eggs, one at a time, mixing after each one just until blended. Pour into crust.
Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is almost set. Loosen cake from the rim of the pan. Cool completely before removing the sides of the pan. Refrigerate 4 hours.
Top with cool whip and a dusting of nutmeg. Enjoy!