Pumpkin Swirl Cheesecake

Ingredients

• 0.3 cup butter melted ()
• 1 cup pumpkin canned
• 1 dash ground cloves 
• 32 oz philadelphia cream cheese softened
• 4  eggs 
• 1.5 cups gingersnaps crushed finely
• 1 tsp ground cinnamon 
• 0.3 tsp ground nutmeg 
• 0.5 cup planters pecans finely chopped
• 1 cup sugar divided
• 1 tsp vanilla 

Equipment

• bowl
• oven
• knife
• hand mixer
• springform pan

Directions

1. Preheat oven to 325F.
2. Mix ginger snap crumbs, pecans and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended.
4. Add eggs, one at a time, mixing on low speed after each addition just until blended.
5. Remove 1-1/2 cups plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon half of pumpkin batter into crust; top with spoonfuls of half of reserved plain batter. Repeat layers.
6. Cut through batters with knife several times for marble effect.
7. Bake 55 min. or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.
8. Cut into 16 slices. Store leftover cheesecake in refrigerator.