Pumpkin Spice Cheesecake

INGREDIENTS:

• 24 gingersnaps (2 inch)
• 1/4 cup pecan halves
• 4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 can (15 oz.) pumpkin
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla
• 4 eggs

DIRECTIONS:

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.

This recipe was used with permission from Kraft Foods.