Pumpkin-Swirl Cheesecake

Pumpkin-Swirl Cheesecake
By: Kraft Philadelphia Holiday Desserts

25 Nabisco ginger snaps, finely crushed (about 1 ½ cups)
½ cup finely chopped pecans
¼ cup (1/2 stick) butter, melted
4 pkg (8oz each) cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
4 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash ground cloves

Heat oven to 325 degrees

Mix crumbs, nuts and butter; press onto bottom and 1 inch up sides of springform pan.

Beat cream cheese, ¾ cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 ½ cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.

Bake 1 hour or until center is almost set. Cool completely on a wire rack. Refrigerate 4 hours or overnight if possible before serving.

Serves 8-12