Preheat oven to 325 degrees if using a silver 9-inch spring form pan or to 300 degrees if using a dark non-stick 9-inch spring form pan.
1. Mix ginger snap crumbs, pecans, and butter (this is best done in a food processor if you have one). Firmly press into bottom of pan and 2 inches up the sides of the pan.
2. Beat together cream cheese, ¾ cup sugar, and vanilla with an electric mixer on medium speed until well blended.
3. Add eggs, one at a time, mixing on low speed after each addition until just blended. Reserve 1 ½ cups of this batter.
4. Stir in remaining ¼ cup sugar, pumpkin and spices into remaining batter.
5. Spoon half of the pumpkin batter onto the crust; top with spoonfuls of half the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
6. Bake 55 minutes or until center is almost set. Run a small knife or spatula around rim of pan to loosen cake; let cake cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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