Recipe - Pumpkin Marble Cheesecake

1 One half cup Gingersnap Crumbs
1/3 cup Margarine, Melted
Three fourths cup Sugar
3 Eggs
Three fourths teaspoon Cinnamon
One half cup Finely Chopped Pecans
16 ounce Cream Cheese, Softened
1 teaspoon Vanilla
1 cup Canned Pumpkin
One fourth teaspoon Ground Nutmeg

Combine crumbs, pecans and margarine; press onto bottom and 1 1/2inches
up sides of 9inch springform pan. Bake at 350 degrees F., 10 minutes.

Combine cream cheese, One half cup sugar and vanilla, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Reserve 1 cup batter, chill. Add remaining sugar,
pumpkin and spices to remaining batter; mix well. Alternately layer
pumpkin and cream cheese batters over crust. Cut through batters with
knife several times for marble effect. Bake at 350 degrees F., 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip