Pumpkin Swirl Cheesecake

Ingredients

• 25NABISCO Ginger Snaps, finely crushed
• 0.5 cupfinely chopped PLANTERS Pecans
• 0.25 cupbutter, melted
• 4 packagePHILADELPHIA Cream Cheese (8 oz each), softened
• 1 cupsugar, divided
• 1 tspvanilla
• 4eggs
• 1 cupcanned pumpkin
• 1 tspground cinnamon
• 0.25 tspground nutmeg
• dash of ground cloves

Method

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