1 1/2 cups crushed ginger snap cookies, or vanilla cookies
1/2 cup chopped pecans
1/2 stick butter, melted
4- 8oz. pkgs cream cheese, softened
1 cup sugar, divided
1 tsp. vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash – ground cloves
Pre-heat oven to 375 F.
Mix cookie crumbs, melted butter, and nuts.
Press into the bottom of a 13×9 inch baking pan.
Beat cream cheese, 3/4 cup of the sugar, and vanilla until blended.
Add eggs, beating after each one until just blended.
Take out 1 1/2 cups of this mixture and set aside.
Add pumpkin and remaining 1/4 cup sugar, and spices.
Spoon half of the pumpkin mixture into the pie crust and spread evenly.
Top with spoonfuls of the plain batter – use 1/2
Top with remaining pumpkin mixture
Top with remaining plain mixture
Use knife to swirl
Bake 45 minutes, or until center is almost set.
Cool completely.
Refrigerate at least 4 hours.
Cut into squares for serviing.