CRUST:

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

Heat oven to 350 degrees. Mix crumbs, pecans and butter; press onto bottom and 1 1/2 inches up sides of 9 inch springform pan. Bake 10 minutes. Cool.

FILLING:

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

Beat cream cheese, 1/2 cup sugar and vanilla at medium speed until well blended. Add eggs one at a time mixing well after each egg. Reserve 1 cup of batter. Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Spoon pumpkin and cream cheese batter alternately over crust; cut through batter with knives for marble effect.

Bake 55 minutes. Loosen cake from rim of pan. Cool before serving. Refrigerate.