Categories: Cheesecakes 
      Yield: 10 servings 
  
  1 1/2 c  Gingersnap Crumbs                   1 ts Vanilla 
    1/2 c  Finely Chopped Pecans               3 ea Eggs 
    1/3 c  Margarine, Melted                   1 c  Canned Pumpkin 
     16 oz Cream Cheese, Softened            3/4 ts Cinnamon 
    3/4 c  Sugar                             1/4 ts Ground Nutmeg 
  
  Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches 
  up sides of 9-inch springform pan.  Bake at 350 degrees F., 10 minutes. 
  Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on 
  electric mixer until well blended.  Add eggs, one at a time, mixing well 
  after each addition.  Reserve 1 c batter, chill.  Add remaining sugar, 
  pumpkin and spices to remaining batter; mix well.  Alternately layer 
  pumpkin and cream cheese batters over crust.  Cut through batters with 
  knife several times for marble effect.  Bake at 350 degrees F., 55 minutes. 
  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.