Pumpkin Pie Cheese Cake - Pumpkin Marble Cheesecake

• 1-1/2 cups (350 ml) gingersnap crumbs
• 1/2 cup (125 ml) finely chopped pecans
• 1/3 cup (80 ml) margarine, melted
• 2 packages (8 oz) cream cheese, softened
• 3/4 cup (175 ml) sugar
• 1 tsp (5 ml) vanilla
• 3 eggs
• 1 cup (225 ml) canned pumpkin
• 3/4 tsp (4 ml) cinnamon
• 1/4 tsp (1 ml) ground nutmeg

1. Combine crumbs, pecans and margarine; press onto bottom and 1 1/2 inches up sides of 9 inch springform pan.
2. Bake at 350 degrees (175 C.) F. for 10 minutes.
3. Combine cream cheese, 1/2 cup (125 ml) sugar and vanilla, mixing at medium speed on electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Reserve 1 cup (225 ml) batter.
6. Add remaining sugar, pumpkin and spices to remaining batter; mix well.
7. Alternately layer pumpkin and cream cheese batters over crust.
8. cut through batters with knife several times for marble effect.
9. Bake at 350 F. for 55 minutes.
10. Loosen cake from rim of pan; cool before removing rim of pan.
11. Chill.

crumbs, pecans, margarine, cream cheese, sugar, vanilla, eggs, pumpkin, cinnamon, ground nutmeg

Taken from online-cookbook.com/goto/cook/rpage/000550 (may not work)