Spiced Pumpkin Cheesecake Donna Morris
38 Ginger Snaps, finely crushed
¼ finely chopped Pecans
¼ cup butter, melted
Mix crumbs, nuts and butter and press on to bottom and 1 inch up side of 9 inch spring form pan. Bake at 325 degrees for 15 minutes.
4 – 8 oz pkgs. Cream Cheese, softened
1 cup sugar
1 – 15 oz. can pumpkin
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
1 cup thawed Cool Whip
½ tsp. ground nutmeg
Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla. Mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake one hour and 20 minutes or 1 hour and 30 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rum. Refrigerate 4 hours. Serve with a dollop of Cool Whip and a dusting of nutmeg.