Categories: Dessert

Ingredients

• 25 gingersnap cookies, finely crushed(1 1/2 cups)
• 1/2 cup finely chopped pecans
• 1/4 cup (1/2 stick) butter, melted
• 4 pkg (8 oz each) cream cheese softened
• 1 cup sugar, divided
• t tsp. vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• dash of ground cloves

Directions

1. eheat oven to 325.

2. Mix gingersnap crumbs, pecans, and butter.

3. Press firmly into bottom and 1 inch up springform pan (9 inch).

4. Beat crem cheese, 3/4 c sugar and vanilla until well blended. Add eggs 1 at a time.

5. Remove 1 1/2 cups plain batter, place in small bowl.

6. Stir remaining sugar, pumpkin, and spices into remaining batter.

7. Spoon half pumpkin batter into crust, top with spoon fulls of half of plain batter.

8. Repeat layers

9. Cut through batters iwth a knife for swirl effect.

10. Bake 55 mins until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices, store in fridge.

11. (do it in a 9 X 13 pan covered in foil and bake only 45 mins)

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