25 Ginger Snaps, crushed
1/2 cup finely chopped pecans (optional)
1/4 cup butter, melted
4 packages Cream Cheese, softened
1 cup sugar, divided
1 teaspoon vanilla
1 cup canned pumpkin
1 ½ teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves
1. Heat oven to 325 degrees F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.
2. Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 ½ cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
3. Bake 1 hour 15 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in refrigerator.