1 1/2 c. gingersnap crumbs
1/2 c. finely chopped pecans
1/3 c. butter, melted

Combine crumbs, pecans and butter; press into bottom and 1 1/2 inches up sides of springform pan. Bake at 350 degrees for 10 minutes. 3/4 c. sugar 1 tsp. vanilla 3 eggs 1 c. canned pumpkin (or cooked mashed fresh pumpkin) 3/4 tsp. cinnamon 1/4 tsp. ground nutmeg

Mix cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve one cup of batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Spoon pumpkin and cream cheese batters alternately over crust; cut through batters with knife several times for marble effect. Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. CHILL.