Pumpkin & Cheesecake Swirl Slices



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.

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