1 1/2 c Gingersnap
1/2 c Finely
1/3 c Margarine,
16 oz Cream Cheese,
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground
pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.
Combine cream cheese, 1/2 c 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 c 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.