- 38 NABISCO Ginger Snaps, finely crushed
- 1/4 cup finely chopped PLANTERS Pecans
- 1/4 cup butter or margarine, melted
- 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 (15 ounce) can pumpkin
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 4 eggs
- Heat oven to 325 degrees 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 well 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. Refrigerate 4 hours.