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

Combine gingersnap crumbs, pecans and butter; press into 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 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.

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 pan. Cool completely before removing rim of pan. 10-12 servings.