Philly Pumpkin Swirl Cheesecake

• nabisco ginger snaps25

  crushed (1 1/2 cups)

• Planters pecans1⁄2 cup

  finely chopped

• butter↗1⁄4 cup

  melted

• Philadelphia Cream Cheese↗32 ounces

  softened

• sugar↗1 cup

  divided

• vanilla↗1 teaspoon
• eggs↗4
• canned pumpkin↗1 cup
• ground cinnamon↗1 teaspoon
• ground nutmeg↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   PREHEAT oven to 325°F.

2. 2

   Mix ginger snaps crumbs,pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

3. 3

   BEAT cream cheese, 3/4 cup of sugar and the vanilla with electric mixer until well blended. Add eggs one at a time, mixing on low speed after each additional just until blended. Remove 1 1/2 cups of batter; place in small bowl.

4. 4

   Stir remaining 1/4 cup of sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of the reserved plain batter. Repeat layers. Cut through batters with knife several times for a marble effect.

5. 5

   BAKE 55 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.