Spiced Pumpkin Cheesecake Recipe

I found this recipe in a magazine and thought I would share it with all of you!  If you are a lover of pumpkin like me, you will love to try this for the holidays or maybe even now!  If you try this, please let me know how it turned out, I love to hear your thoughts!

Spiced Pumpkin Cheesecake
Makes 16 servings

38 Ginger Snaps, finely crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
1 can (15 oz) pumpkin
1 Tbsp pumpkin pie spice
1 tsp vanilla
4 eggs
1 cup thawed whipped topping
1/2 tsp ground nutmeg

Heat over 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 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 hour 20 minutes to 1 hour 30 minutes or until center is almost set.  Loosen cake from rim of pan, cool before removing rim.  Refrigerate 4 hours.  Serve with a dollop of Cool Whip and a dusting of nutmeg.

Preparation time:15 minutes

ENJOY! :)