25 ginger snaps, finely crushed
1/2 C finely chopped pecans
1/4 C butter, melted
4 pkg cream cheese, softened
1 C sugar, divided
1 tsp vanilla
1 C pumpkin
1 tsp cinnamon
Heat oven to 350F.
Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese, 3/4 C sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 C batter. Stir in 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 45 minutes or until center is almost set. Cool. Refrigerate 4 hours.