Ingredients:
25 Nabisco Ginger Snaps- finely crushed which should be about 1.5 cups
1/2 cup finely chopped pecans
1/4 cup (1/2 stick) butter, melted
4 pkgs of 8 oz cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp. ground nutmeg
dash of ground cloves
Heat the oven to 325 degrees.
Mix crumbs, nuts and butter and press onto the bottom of a 13 by 9 inch pan
Beat the cream cheese, 3/4 cup sugar, and vanilla with a mixer until blended. Add eggs one at a time, beating after each until blended. Do NOT overbeat.
Remove 1.5 cups batter and leave it to the side for now.
Stir remaining sugar, pumpkin, and spices into batter left in the bowl.
Spoon half the pumpkin batter onto crust, top with spoonfuls of half the pain batter.
Repeat layers and then swirl with a knife.
Bake for 45 minutes or until center is almost set.
Cool completely and refrigerate for four hours before eating.
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