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

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

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

Combine 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 1 cup batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters 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. Serves 10-12.