Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake

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38 gingersnaps, finely crushed

1/4 cup pecans, finely chopped

1/4 cup butter, melted

3- 8 oz. blocks cream cheese, at room tempter

8 oz. marscipone cheese, softened

1- 15 oz. can caned pumpkin

1TBS. pumpkin pie spice

1 tsp. vanilla

4 eggs

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Heat oven to 325*

Mix crumbs, nuts and butter; Press into bottom and 1" up sides of a 9" springform pan.

Beat cream cheese, marscpone and sugar until blended. Add pumpkin, spice and vanilla.

Mix well. Add eggs, 1 at a time, mixing after each just until blended.

Pour into crust and bake 1 hour and 20 minutes to 1 hour and 30 minutes, or until center is almost set.

Loosen cake from rim of pan; cool before removing. Refrigerate 4 hours.

serve with whipped cream and a dusting of nutmeg.

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