Spiced Pumpkin Cheesecake!

Here's a yummy dish for your Thanksgiving feast--- Spiced Pumpkin Cheesecake!

"Ingredients:
38 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
1/4 cup finely chopped PLANTERS Pecans
1/4 cup butter or margarine, melted
4pkg. (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:
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."

"Calories: 380
Total fat: 26g
Saturated fat: 15g
Cholesterol: 135mg
Sodium: 370mg
Carbohydrate: 31g
Dietary fiber: 1g
Sugars: 21g
Protein: 7g
Vitamin A: 100%DV
Vitamin C: 2%DV
Calcium: 8%DV
Iron: 8%DV."

"Tips:
Variation Using Fresh Pumpkin~~
To prepare cheesecake with fresh pumpkin, substitute 1 cup mashed cooked fresh pumpkin for the 1 can (15 oz.) pumpkin. Prepare crust and batter as directed, adding 3 Tbsp. flour with the cream cheese and 1 container (8 oz.) BREAKSTONE'S OR KNUDSEN Sour Cream with the pumpkin. Bake at 325ºF for 1 hour and 15 min. or until center is almost set. Continue as directed."

"Prep Time: 15 minutes
Total Time: 4 hours and 35 min.
Makes: 16 servings."

Info, recipe and pic from: http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=62444