This recipe is from the Philly Cream Cheese Web site and it is delicious38 Nabisco Ginger Snaps, finely crushed
1/4 cup finely chopped pecans
1/4 cup melted butter
4 (8 oz) Cream cheese, softened
1 cup sugar
1 can pumpkin
1 tables pumpkin pie spice
1 tsp vanilla
4 eggs
1 cup whipped cream for topping
1/2 tsp. ground nutmeg
Heat oven to 325. Mix crumbs, nuts and butter and pres onto bottom and 1 in up side of a 9-inch springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla, mix well. Add eggs, 1 at a time, mixing after each just until blended. Pour into crust. Bake 1 hr 20 min to 1 hr 30 min, or until center is almost set. Loosen cake from rim of pan, cool before removing rim. Refrigerate 4 ours min. Serve with a dollop of whipping cream or cool whip and dust with nutmet.
Makes 16 servings. The ginger crust gives it extra flavor just perfect with the pumpkin.
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