INGREDIENTS

  • 25nabisco ginger snaps, crushed (1 1/2 cups)
  • 1/2 cup finely chopped Planters pecans
  • 1/4 cup butter , melted
  • 32 ounces Philadelphia Cream cheese , softened
  • 1 cup sugar , divided
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

DIRECTIONS

  1. PREHEAT oven to 325*F.Mix ginger snaps crumbs,pecans and butter;press firmly onto bottom and 1 inch up side of 9-inch springform pan.
  2. BEAT cream cheese, 3/4cup of sugar and the vanilla with electric mixer until well blended. Add eggs,one at a time,mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter;place in small bowl.Stir remaining 1/4 cup of sugar,the pumpkin and spices into remaining batter.Spoon half of the pumkin batter into crust;top with spoonfuls of the reserved plain batter.Repeat layers.Cut through batters with knife several times for a marble effect.
  3. BAKE 55 min.or until center is almost set.Cool completely.Refrigerate 4 hours or overnight.Cut into 16 slices.Store leftover cheesecake in refrigerator.