1 1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
Preheat oven to 350*.
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" spring form pan, that has been lined with wax paper along the bottom.
Bake crust for 10 minutes in the pre-heated oven. Set aside to cool.
2 - 8oz packages of cream cheese, softened
3/4 cup white sugar, divided
1 tsp vanilla extract
1 cup pumpkin mash (For directions on making fresh pumpkin mash look here.)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
In a medium bowl mix together the cream cheese, 1/2 cup sugar & vanilla, just until smooth.
Mix in eggs, one at a time, blending well after each addition.
Set aside one cup of the mixture.
Blend 1/4 cup of sugar, pumpkin, cinnamon, & nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust and drop the plain batter onto the top, by the tablespoon, sporadically over the pumpkin batter.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the pre-heated oven or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.