Submitted by: Wendy Brandibur
25 ginger snaps, crushed
1/2 cup pecans, finely chopped
1/4 cup butter, melted
32 ounces cream cheese, softened
1 cup sugar, divided
1 tsp vanilla extract
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of ground cloves
Heat oven to 325 degrees
Mix crumbs, nuts and butter, press onto bottom of 13×9 inch pan.
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended.
Add eggs, 1 at a time, beating after each just until blended.
Remove 1 1/2 cups of batter
Stir in remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust, top with spoonful of half the plain batter.
Repeat layers, swirl with knife.
Bake for 45 mins or until center is almost set. Cool completely.
Refrigerate for 4 hours.
Alternative Cheesecake Bars: Follow the steps for the crust, but use a bar pan with Parchment paper placed down first. Everything else is the same, checking after 30 minutes to see if center is set.
Source: Orginal Recipe is Kraft Recipes, Alterations by Wendy Brandibur