Mom is making me this on Thanksgiving. I have been craving it for a couple of weeks O.O
**Recipe Courtesy of Kraft Foods**
What You Need
38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups) (She is using Murry Gingersnaps. I am hooked on those. See my review for them here)
1/4 cup finely chopped PLANTERS Pecans
1/4 cup butter or margarine, melted
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
HEAT oven to 325°F.
MIX crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
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 into crust.
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.