Pumpkin Cheesecake

Let me start off by saying I am not a Pumpkin Pie fan. I wish I was, but sadly I am not. However I am a cheesecake girl. The Cheesecake Factory and I are very good friends because I have never...until now have made a cheesecake. I was always intimidated. But I promise...this is really easy! This recipe comes from my friend Anne over at Annie Bakes. When I saw this recipe, I knew I had to have it for our Thanksgiving meal. Move over Costco (where I normally get my Pumpkin Cheesecake)...you have nothing on this! 
PS...I copied this recipe from Annie Bakes. Anne's words explained it perfectly. And check out her blog...you will love it!

Makes 1 Cheesecake
Ingredients:


38 Nabisco Ginger Snaps
1/4 cup pecans
1/4 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 (15 ounces) pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon vanilla
4 eggs
Cool Whip
A dusting of ground nutmeg

Preheat oven to 325 degrees.  Mix the Ginger Snaps and pecans in a food processor and pulse until fine, add the melted butter;  press onto bottom and up 1 inch of a 9 inch springform pan.  Beat cream cheese and sugar in 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; cool before removing rim.  Refrigerate after 4 hours of resting time.  Serve with a dollop of Cool Whip and a dusting of nutmeg.