Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, pumpkin and spices; mix just until blended. Pour into crust.
Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 8 slices. Top each slice with 1 Tbsp. of the whipped topping just before serving. Store leftover cheesecake in refrigerator.
Serving Size 1/8 th pie
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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