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This is one of our most highly-praised recipes.

• 1-1/2 cups gingersnap crumbs
• 1/2 cup finely chopped pecans
• 1/3 cup butter, melted



• 24 ounces cream cheese, softened
• 1 cup plus 2 tablespoons sugar, divided
• 1-1/2 teaspoons vanilla extract
• 4 large eggs
• 1-1/2 cups pumpkin purée (fresh cooked or canned)
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg

Preheat oven to 350°F.

Combine gingersnap crumbs, pecans and butter. Press onto bottom and 1-1/2 inches up sides of a 9-inch springform pan. Bake for 10 minutes in 350°F oven. Remove and allow to cool.

Combine cream cheese, 2/3 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Remove 1 cup batter from mixture and chill.

Add remaining sugar, pumpkin and spices to remaining batter; mix well.

Alternately layer pumpkin and cream cheese batters over the gingersnap crust. Cut through layers of batter with a knife several times to achieve marble effect.

Bake at 350°F for 1 hour and 15 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.

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