Ingredients

• 2 1/4 cups ginger snap cookie crumbs
• 1/2 cup finely chopped pecans
• 1/3 cup butter or margarine, melted
• 3 packages (8 oz. each) cream cheese, softened
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash of ground cloves

Directions

1. Heat oven to 325 degrees.
2. Mix crumbs, pecans, and butter in 9 springform pan. Press onto bottom and 2 up sides of pan. Bake 10 minutes.
3. Beat cream cheese, 3/4 cup of the sugar, and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Reserve 1 1/2 cups of the batter. Stir remaining 1/4 cup sugar, pumpkin, and spices into remaining batter until well mixed.
4. Spoon pumpkin and cream cheese batters alternatively over crust. Cut through batters with knife several times to marblize.
5. Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake. (Cool before removing rim of pan.) Cool on wire rack. Refrigerate 4 hours or overnight. Remove rim of pan before serving.