Marbled Pumpkin Cheesecake Recipe

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together the crushed gingersnap cookies pecans and butter. Press into the bottom and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

In a medium bowl mix together the cream cheese 1/2 cup sugar and vanilla just until smooth. Mix in eggs one at a time blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar pumpkin cinnamon and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.