Ingredients

• 1.5 cups crushed gingersnap cookies
• 0.5 cups finely chopped pecans
• 0.33 cups butter , melted
• 2 , 8-ounce
• 0.75 cups white sugar , divided
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup canned pumpkin puree
• 0.75 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix crushed gingersnap cookies, pecans, and butter together in a medium bowl. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 10 minutes. Set aside to cool.
3. 3 Beat cream cheese, 1/2 cup sugar, and vanilla together in a mixing bowl just until smooth. Beat in eggs one at a time, mixing well after each addition. Set aside 1 cup of the mixture.
4. 4 Stir 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture.
5. 5 Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
6. 6 Bake in the preheated oven until the center is almost set but still slightly jiggly, about 55 minutes. Run a knife around the edge of the pan. Cool completely on a wire rack before removing pan rim. Refrigerate for at least 4 hours before serving.

Nutrition per serving