Instructions

1. Preheat oven to 350°F. Grease a 9-in. springform pan then place pan on a double thickness of heavy-duty foil (@ 18 in. square). Wrap foil around outside of springform pan.
2. In a small bowl, mix together Gingersnap crumbs, Pecans and Butter. Then press crumb mixture into the bottom of prepared springform pan.
3. Put the pan on a on a baking sheet and bake for about 8-10 minutes or until set. Remove from oven and cool on a wire rack.

For the Cheesecake Filling:

1. In a large bowl, beat 1 package of softened Cream Cheese, 1/2 cup Sugar and Cornstarch until smooth, for 2 - 3 minutes.
2. Now beat in the remaining Cream Cheese, one block at a time until creamy and smooth. Now add the remaining Sugar and Vanilla until well blended, add in eggs using low setting on mixer, just until combined.
3. In a small bowl, put in 2 cups filling and stir in the Pumpkin, Cinnamon, and Nutmeg.
4. After adding in spices, remove 3/4 cup Pumpkin mixture and set aside. Now pour the remaining Pumpkin filling over crust and top with the remaining Plain filling. With a knife, use it to swirl the mixture to marble. Now drop the last of the reserved Pumpkin filling by spoonfuls over the marbled cheesecake filling and again gently cut through with a knife to swirl mixture.
5. Carefully place the springform pan in a large baking pan, such as a roasting pan, and add about 1 in. of hot water to the bottom of the roasting pan to make a water bath.
6. Bake in pre-heated 350°F for 55-65 minutes or until the center is just set and top appears flat and dull.
7. Carefully remove the springform pan from the water bath.
8. Allow to cool on a wire rack for 10 minutes. Gently run a knife around edge of the springform pan to loosen cheesecake, then allow to cool 1 hour longer.
9. Refrigerate overnight.
10. Optional: You can garnish with Chocolate Syrup, Caramel Sauce, Whipped Cream, Crushed Gingersnaps or Toasted Pecans if desired.