Pumpkin Swirl Cheesecake

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2 Cup finely crushed gingersnaps
1/2 Cup finely chopped pecans
6 T. butter, melted
3 package (8 ounce each) cream cheese, softened
1 Cup sugar, divided
1 t. vanilla
3 eggs
1 Cup canned pumpkin
1 t. ground cinnamon
1/4 t. ground nutmeg
dash of ground cloves


Mix gingersnap crumbs, pecans, and butter; press into bottom and 2 inches up side of 9 inch springform pan.

Beat cream cheese, 3/4 cup of the sugar, and vanilla with electric mixer on
medium speed until well blended. Add eggs, 1 at a time, mixing on low speed
after each addition just until blended.

Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 c. sugar,
pumpkin, and spices into remaining batter.

Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the
reserved plain batter. Repeat layers. Cut through batters with knife several
times for marble effect.

Bake at 325° for 55 minutes or until center is almost set if using a silver
springform pan. Or, bake at 300 for 55 minutes or until center is almost set
if using a dark nonstick springform pan.

Loosen cake from side of pan; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.


Makes 12 servings