spiced pumpkin cheesecake

38 ginger snap cookies finely crushed

1/4 c chopped planters pecans

1/4 c butter, melted

4 pkg 8-oz cream cheese

1 c sugar

1 can pumpkin

1 T pumpkin pie spice

1 t vanilla

4 eggs

1 c cool whip topping

1/2 t nutmeg

 

heat oven to 325. 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.  mix well.  add eggs, 1 at a time.  mixing after each just until blended.  pour into crust.  bake 1 hour 20 minutes or until center is almost set.  loosen cake from rim of pan,  serve with cool whip.