6 HRS 30 MIN
gingersnaps (2 inch)
(8 oz. each) PHILADELPHIA Cream Cheese, softened
(15 oz.) pumpkin
pumpkin pie spice
Heat oven to 325°F.
Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom 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 over 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.