Spiced Pumpkin Cheesecake

This recipe from Kraft looks & sounds delicious...and easy to make!  It may just be on my Thanksgiving menu!

Spiced Pumpkin Cheesecake

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

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

HEAT oven to 325°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.