Pumpkin marble cheesecake *** mm

Yield: 10 Servings

1 1/2 c Gingersnap crumbs      1/2 c Finely chopped pecans
1/3 c Margarine melted      16 oz Cream cheese softened
3/4 c Sugar      1 ts Vanilla
3 ea Eggs      1 c Canned pumpkin
3/4 ts Cinnamon      1/4 ts Ground nutmeg Combine crumbs pecans and margarine; press onto bottom and 1
1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F.      10 minutes. Combine cream cheese
1/2 c 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 c batter chill. 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 F. 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.