Pumpkin Marble Cheesecake

• CRUST
• 1 1/2 cups gingersnap crumbs (cookies smashed)
• 1/2 cup finely chopped pecans
• 1/3 cup margarine, melted
• FILLING
• 2 (8 ounce) packages cream cheese
• 3/4 cup sugar, divided
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. Preheat oven to 350u0b0F.
2. ------CRUST-------.
3. Mix crumbs, pecans and margarine; press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. bake 10-minutes at 350u0b0F.
4. ---------FILLING--------.
5. Beat cream cheese, 1/2-c sugar and vanilla at medium speed until well blended.
6. Add eggs 1 at a time, mixing well after each.
7. Reserve 1 cup of batter.
8. Add remaining sugar, pumpkin and spices to remaining batter mixing well.
9. Spoon pumpkin and cream cheese batters alternately over crust.
10. Cut through batters with a knife multiple times to create a marble effect.
11. bake 55 minutes at 350u0b0F.
12. loosen cake from edge of pan;cool before removing rim, refrigerate.

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

Taken from www.food.com/recipe/pumpkin-marble-cheesecake-12080 (may not work)