Ingredients

25 Ginger Snaps, finely crushed

1/2 cup finely chopped Pecan Nuts

1/4 cup (1/2 stick) butter, melted

4 x 8oz packs Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

1 cup pumpkin (canned, or prepare own)

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Pinch of ground cloves

Method

Preheat oven to 325°F. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.

Beat the cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1-1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into crust; top with spoonfuls of half of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Bake for 55 min. or until the centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices and serve.

Store any leftover Cheesecake in the refrigerator.