Pumpkin-Swirl Cheesecake Squares

• 1-1/2 cups finely crushed ginger crisp cookies
• 1/2 cup finely chopped pecans
• 1/4 cup butter, melted
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar, divided
• 1 tsp. vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• dash ground cloves

1. Heat oven to 350 degrees F.
2. Mix cookie crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
3. Beat cream cheese, 3/4 cup sugar and vanilla in large bowl with mixer until blended.
4. Add eggs, 1 at a time, beating on low speed after each just until blended.
5. Reserve 1-1/2 cups batter.
6. Stir pumpkin, spices and remaining sugar into remaining batter.
7. Pour half the pumpkin batter over crust; top with spoonfuls of half the reserved plain batter.
8. Repeat layers; swirl gently with knife.
9. Bake 35 to 40 min.
10. or until centre is almost set.
11. Cool completely.
12. Refrigerate 4 hours.

ginger crisp cookies, pecans, butter, cream cheese, sugar, vanilla, eggs, pumpkin, ground cinnamon, ground nutmeg, ground cloves

Taken from www.kraftrecipes.com/recipes/pumpkin-swirl-cheesecake-squares-155117.aspx (may not work)