Marbled Pumpkin Cheesecake

Crust:

1 ½ c. gingersnap or graham cracker crumbs

½ c. finely chopped pecans

1/3 c. melted butter

Cake:

2 – 8 oz. cream cheese

¾ c. white sugar, divided

3 eggs

1 c. canned pumpkin

1 tsp. vanilla

¼ tsp. nutmeg

¾ tsp cinnamon

Preheat oven to 370oF.  Mix crust ingredients together and press into bottom and up sides of 9-inch springform pan (bottom of pan may be lined with parchment paper).  Bake 10-15 min. and cool.

Mix cream cheese, ½ c. sugar, and vanilla until smooth.  Mix in eggs one at a time.  Set aside 1 c. of this mixture.  Add ¼ c. sugar, pumpkin, cinnamon, and nutmeg to remaining mixture.  Spread pumpkin mixture into crust.  Drop spoonfuls of plain batter on top of pumpkin mixture.  Swirl with a knife.  Bake 55 min. or until set.  Run knife around edge of pan.  Chill at least 4 hours before removing sides of pan.