PHILADELPHIA PUMPKIN SWIRL CHEESECAKE

Prep: 25 minutes plus refrigerating
Bake: 55 minutes
2 cups finely crushed Ginger Snaps
1/2 cup finely chopped Pecans
6 Tbsp. butter or margarine, melted
3 pkg. (B oz. each) Philadelphia Cream Cheese. softened
1 cup sugar. divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

MIX ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch 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 ot 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°F for 55 minutes or until center is almost set (Or. bake at 300°F for 55 minutes or until center is almost set if using a dark nonstick pan.) Loosen cake from side of pan; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Makes 12 servings.