Pumpkin Swirl Cheesecake

This creamy cheesecake is perfect for all things Fall! It has a gingersnap and pecan crust that is divine. Pumpkin and plain batters are swirled together for a pretty marbled effect. This recipe was used for the November DOTM Club dessert, and it was a hit!  I've adapted this recipe from Philadelphia's original recipe. Hope you enjoy!

Pumpkin Swirl Cheesecake

Prep: 20 min        Baking Time:   55 min        Total Time: 5 hr 15 min        Serves: 12-16

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Ingredients
25 NABISCO Ginger Snaps, finely crushed
½ cup Pecans, finely chopped 
¼ cup Butter, melted
4 - 8 ounce packages Cream Cheese, softened
1 cup Sugar, divided
1 teaspoon Vanilla
4 Eggs
1 cup Canned Pumpkin
1 teaspoon Cinnamon
¼ teaspoon Ground Nutmeg

Directions

1. Preheat oven to 325°F. Mix gingersnap crumbs, pecans, and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
2. Beat cream cheese, ¾ cup of the sugar, and the vanilla until well blended.
3. Add eggs, one at a time, mixing on low speed after each addition just until blended.
4. Remove 1½ cups of the batter; place in a small bowl. Stir remaining ¼ cup sugar, pumpkin, and spices into the remaining batter.
5. Spoon half of the pumpkin batter onto the crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
6. Bake 55 min or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12-16 slices. Store leftover cheesecake in refrigerator.