Marbled Pumpkin Cheesecake

Ingredients

• 1.5 cups crushed gingersnap cookies
• 0.5 cup finely chopped pecans
• 1/3 cup butter, melted
• 2 (8 ounce) packages cream cheese, softened
• 0.75 cup white sugar, divided
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup canned pumpkin
• 0.75 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg

Steps

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix crushed gingersnap cookies, pecans, and butter together in a medium bowl. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 10 minutes. Set aside to cool.
3. Beat cream cheese, 1/2 cup sugar, and vanilla together in a mixing bowl just until smooth. Beat in eggs one at a time, mixing well after each addition. Set aside 1 cup of the mixture.
4. Stir 1/4 cup sugar, pumpkin puree, cinnamon, and nutmeg into the remaining mixture.
5. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
6. Bake in the preheated oven until the center is almost set but still slightly jiggly, about 55 minutes. Run a knife around the edge of the pan. Cool completely on a wire rack before removing pan rim. Refrigerate for at least 4 hours before serving.
7. Serve and enjoy!