You will need:
- 25 Ginger Snaps, finely crushed (about 1-1/2 cups)
- 1/2 cup finely chopped Pecans
- 1/4 cup (1/2 stick) butter, melted
- 4 pkg. (8 oz. each) 1/3 less fat 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
Step 1: Heat oven to 325°F
Step 2: Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan.
Step 3: Beat cream cheese, 3/4 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Step 4: Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Step 5: Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.