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1.5 cups crushed Gingersnap Cookies
1/2 cup finely chopped Pecans
1/3 cup Butter, melted
16 oz Cream Cheese, softened
3/4 cup White Sugar, divided
1 teaspoon Vanilla Extract
3 Eggs
1 cup canned Pumpkin
3/4 teaspoon ground Cinnamon
1/4 teaspoon ground Nutmeg
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Preheat oven to 350°F (175°C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust for 10 minutes in the preheated oven. Set aside to cool. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
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