24 gingersnaps (2 inch) 1/4 cup PLANTERS Pecan Halves 4 pkgs. (8 oz.) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 can (15 oz.) pumpkin 1 Tbsp. pumpkin pie spice 1 tsp. vanilla 4 eggs
What to do:
1. HEAT oven to 325°F. 2. USE pulsing action of food processor to process gingersnaps and nuts until finely crushed. Press onto bottom of 9-inch springform pan. 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. 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.