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

Combine and press onto bottom and 1 1/2 inches up sides of 10 inch springform pan. Bake 10 minutes at 350 degrees. 1 c. sugar 1 1/4 tsp. vanilla 4 eggs 1 1/4 c. canned pumpkin 1 tsp. cinnamon 1/4 tsp. ground nutmeg

Combine cream cheese, 3/4 cup sugar and vanilla. Mix at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 1/4 cups 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 1 hour and 15 minutes. Loosen cake from rim of pan. Cool before removing rim. Chill.