Prep
15-30 mins
Cook
6 HRS 30 MIN
Calories
330
Ingredients
24
gingersnaps (2 inch)
1/4 cup
pecan halves
1 cup
sugar
1 can
(15 oz.) pumpkin
1 tbsp
pumpkin pie spice
1 tsp
vanilla
4
eggs
Instructions
Step 1
Heat oven to 325°F.
Step 2
Use pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan.
Step 3
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.
Step 4
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.