Pumpkin Cheesecake

Need I say more???

 

I LOVE you pumpkin food!!!!  Does it get any better than pumpkin cheesecake????  HECK NO FRIENDS!

I've made one of these the last 3 years in a row for an October tradition, Canadian Thanksgiving.  This year, mine was a little burny in the crust, but still soooooo delish.

Recipe found here:

What You Need:

 

38  NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

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

4   eggs

 

Make It:

 

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. 
REFRIDGERATE cheesecake 4 hours.

 

That's it!  It's actually much easier than one would think.  A word of advice: make sure your cream cheese is softened before making this!!!  I made that mistake last year, and it was not the best.  Also, don't be frightened by the "almost" set center when taking it out of the oven.  This was the mistake I made this year! 

I arranged whole pecans on top about half way through baking to make it super pretty. :)

Enjoy!