Crust:
1 ½ c. gingersnap or graham cracker crumbs
½ c. finely chopped pecans
1/3 c. melted butter
Cake:
2 – 8 oz. cream cheese
¾ c. white sugar, divided
3 eggs
1 c. canned pumpkin
1 tsp. vanilla
¼ tsp. nutmeg
¾ tsp cinnamon
Preheat oven to 370oF. Mix crust ingredients together and press into bottom and up sides of 9-inch springform pan (bottom of pan may be lined with parchment paper). Bake 10-15 min. and cool.
Mix cream cheese, ½ c. sugar, and vanilla until smooth. Mix in eggs one at a time. Set aside 1 c. of this mixture. Add ¼ c. sugar, pumpkin, cinnamon, and nutmeg to remaining mixture. Spread pumpkin mixture into crust. Drop spoonfuls of plain batter on top of pumpkin mixture. Swirl with a knife. Bake 55 min. or until set. Run knife around edge of pan. Chill at least 4 hours before removing sides of pan.