Philly Pumpkin Swirl Cheesecake

This is a kraft foods recipe and it is the best pumpkin cheesecake i have ever had. The best tip i can give is follow the recipe as written.

Preheat oven to 325f.

Mix ginger snaps crumbs , pecans and butter.

Press firmly onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese , 3 / 4 cup of sugar and the vanilla with electric mixer until well blended.

Add eggs one at a time , mixing on low speed after each additional just until blended.

Remove 1 1 / 2 cups of batter.

Place in small bowl.

Stir remaining 1 / 4 cup of sugar , the pumpkin and spices into remaining batter.

Spoon half of the pumpkin batter into crust.

Top with spoonfuls of the reserved plain batter.

Repeat layers.

Cut through batters with knife several times for a marble effect.

Bake 55 minutes or until center is almost set.

Cool completely.

Refrigerate 4 hours or overnight.

Cut into 16 slices.

Store leftover cheesecake in refrigerator.

ginger snaps, planters pecans, butter, philadelphia cream cheese, sugar, vanilla, eggs, canned pumpkin, ground cinnamon, ground nutmeg