Pumpkin Marbled Cheesecake

• 1 ½ cups crushed gingersnap cookies
• ½ cup finely chopped pecans
• ½ cup butter melted
• 8oz. package cream cheese
• ¾ cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 cup canned pumpkin puree
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• Whipped cream and pecans for garnish

1. Heat oven to 350
2. Stir together crushed cookies, pecans, and butter in a bowl. Press into bottom and 1 inch up the sides of a 9inch spring form pan. Bake 10 minutes.
3. Meanwhile beat together cream cheese, ½ cup sugar and vanilla in a bowl with an electric mixer just until smooth. Beat in eggs one at a time, blending well after each addition. Reserve 1 cup batter, then beat in remaining ¼ cup sugar, the pumpkin, cinnamon, nutmeg and allspice into remaining batter.
4. Spread pumpkin batter into crust. Drop reserved 1 cup plain batter by spoonful’s onto top. Swirl with a knife to create a marble effect.
5. Bake until filling is jiggly only in the center, 45 minutes. Let cool on a wire rack 15 minutes. Run a knife around edge to loosen; let cool 1 ½ hours more before removing from pan rim. Chill at least 4 hours. Garnish with whipped cream and pecans.

Note: if you have a really good oven 40 minutes baking time will do.

Enjoy!