Pumpkin Swirl Cheesecake

Crust: Mix gingersnap crumbs, pecans and butter; press onto bottom and 2" up side of a 9" springform pan.

Filling: Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter.

Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.

Bake at 325 degrees F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300 for 55 minutes if using a dark nonstick springform pan). Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight.