3 pkg (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar, divided
1 tsp vanilla
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash ground cloves
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Let's Make It
MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
BEAT cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed 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 onto 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 degrees for 55 minutes or until center is almost set if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing rim of pan.
REFRIGERATE 4 hours or overnight. Store leftover cheesecake in refrigerator.