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Spiced pumpkin cheesecake
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| 38 nabisco ginger snaps finely crushed | |
| 1/4 cup | finely chopped pecans |
| 1/4 cup | butter melted |
| 4 pkg. | cream cheese |
| 1 cup | sugar |
| 1 can 15 oz | pumpkin |
| 1 tbsp | pumpkin pie spice |
| 1 tsp | vanilla |
| 4 | eggs |
| 1 cup | whipped cream |
| 1/2 tsp | ground nutmeg |
Heat oven to 325. Mix crumbs, nuts and butter presse onto bottom and up 1 inch of side of a spring foam pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla mix well. Add eggs 1 at a time. Pour into crust. Bake for 1 hour and 20 min to 1 hour and 30 min or until centre is almost set. Loosen cake from rim of pan cool before removing rim. Refrigerate 4 hours serve with a dollop of whip cream and a dust of nutmeg
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