Ingredients

• 25 NABISCOs Ginger Snaps , finely crushed
• 0.5 cups finely chopped PLANTERS Pecans
• 0.25 cups butter , melted
• 4 , 8 ounce
• 1 cup sugar , divided
• 1 teaspoon vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 0.25 teaspoons ground nutmeg
• Dash of ground cloves

Instructions

1. 1 Preheat oven to 325 degrees F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
2. 2 Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
3. 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.

Nutrition per serving