Spiced Pumpkin Cheesecake

1. 1

   Heat oven to 325F.

2. 2

   Use pulsing action of food processor to process gingersnaps and nuts until finely crushed; press onto bottom of 9-inch springform pan.

3. 3

   Beat cream cheese and sugar in large bowl with mixer until blended.

4. 4

   Add pumpkin, spice and vanilla; mix well.

5. 5

   Add eggs, 1 at a time, mixing on low speed after each just until blended.

6. 6

   Pour over crust.

7. 7

   Bake 1 hour 20 min.

8. 8

   to 1 hour 30 min.

9. 9

   or until centre is almost set.

10. 10

    Loosen cake from rim of pan; cool before removing rim.

11. 11

    Refrigerate cheesecake 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.