Pumpkin Swirl Cheesecake

By desteech

Ingredients

• * 25 NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)
• * 1/2 cup finely chopped PLANTERS Pecans
• * 1/4 cup (1/2 stick) butter, melted
• * 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• * 1 cup sugar, divided
• * 1 tsp. vanilla
• * 4 eggs
• * 1 cup canned pumpkin
• * 1 tsp. ground cinnamon
• * 1/4 tsp. ground nutmeg
• * dash ground cloves

Preparation

Step 1

* Heat oven to 325°F Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
* Beat cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
* Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
* Bake 55 minutes or until almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 16 slices.