1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 tablespoon vanilla extract
Preparation
1. Heat the oven to 350°F. Wrap aluminum foil around the outside of a 9-inch springform pan.
2. Stir the cookie crumbs, butter and 3 tablespoons sugar in a medium bowl. Press the crumb mixture into the bottom and 1/2 inch up the sides of the pan.
3. Bake for 10 minutes or until the crust is lightly browned. Remove the pan from the oven. Let the crust cool in the pan on a wire rack for 20 minutes.
4. Beat the cream cheese and remaining sugar in a large bowl with an electric mixer on medium speed until the mixture is creamy. Beat in the soup, cinnamon and nutmeg. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Pour the batter into the pan.
5. Bake for 55 minutes or until the center is almost set. Let the cheesecake cool in the pan on a wire rack for 2 hours. Cover and refrigerate for 4 hours or overnight.
