Pumpkin Swirl Cheesecake

Preparation:

Preheat oven to 325 degrees F (300 degrees F for a dark springform pan) and position the oven rack in the center of the oven.

For the crust (see notes below):

Mix gingersnap crumbs, pecans and butter; press onto bottom and 2 inches up the side of a 9-inch springform pan.

For the cheesecake filling:

Using an electric mixer on medium speed, combine cream cheese, 3/4 cup of the sugar, and the vanilla until well blended. On low speed, add eggs one at a time, mixing each time just until blended.

Remove 1-1/2 cups of the plain batter and set aside.

To the remaining plain batter, add remaining 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves. Using a large spoon, stir to combine.

Pour 1/2 of pumpkin batter over the crust in the springform pan. Spoon 1/2 of plain batter over the pumpkin layer. Repeat until all batter is used.

Using a long butter knife, gently swirl through all layers of cheesecake batter without disturbing the crust to achieve a marbled effect.

Bake for 55 minutes or until center is almost set. Do not over-bake. Use a thin knife around the edge of the pan to loosen the crust.

Cool completely on a wire rack.

Remove outer pan and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes for optional pie crust:

If you don’t want to bother with a springform pan, purchase (or make) two small or one 10-inch oversized graham cracker or gingersnap pie crust shell(s). Skip the crust part of this recipe above and proceed to the fillings. Divide both fillings equally between the small pie crust shells or follow the same instructions for a large crust and swirl. Bake at 325 degrees F for about 40 minutes for the small crusts and 45 to 50 minutes for the large one.