Prep: 25 minutes. + 4 hrs. refrigerating. Bake: 55 minutes. Makes: 12 servings.
2 cups. gingersnap cookies crumbs
1/2 cup. finely chopped pecans
6 tbsp. butter or margarine, melted
3 pkgs.(8oz. each). Philadelphia Cream Cheese, softened
1 cup. sugar, divided
1 tsp. vanilla
1 cup. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash ground cloves
Mix crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
Mix cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs, mixing on low speed just until blended. Reserve 1-1/2 cups batter. Add remaining 1/4 cup sugar, pumpkin and spices to remaining batter; mix well. Spoon 1/2 of the pumpkin over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with knife several times for marble effect.
at 325F. for 55 minutes or until center is almost set. If using a silver springform pan. ( Bake at 300F for 55 minutes or until center is almost set. If using a dark nonstick springform pan). Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or Overnight,