38 Ginger Snaps, finely crushed
¼ cup finely chopped pecans
¼ cup butter, melted
4 pkg. (8 oz. ea.) 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
½ tsp ground nutmeg
Directions:
Heat oven to 325̊F. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9 inch spring-form pan.
Beat cream cheese and sugar with mixer until blended. Add pumpkin, spice and vanilla and mix well. Add eggs, 1 at a time, mixing 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. Refrigerate 4 hours.
Serve with a dollop of whipped topping and a dusting of nutmeg.
Preparation time: 15 minutes
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