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

Combine crumbs, pecans and butter, press onto bottom and about 1 1/2 inches up sides of a 9 inch spring form pan. Bake at 350 degrees for 10 minutes.

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batter over crust. Cut through batters with knife several times for marbled effect.

Bake at 350 degrees for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill before serving.