MARBLED PUMPKIN CHEESECAKE

Ingredients

3/4 cup crushed gingersnaps
3/4 cup graham cracker crumbs
1 1/4 cups sugar, divided
1/4 cup butter, melted
2 (8-ounce) packages cream cheese, softened
4 eggs
1 (16-ounce) can pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

Preparation

In a bowl, combine gingersnaps and graham cracker crumbs with 1/4 cup of the sugar and the melted butter. Blend together; press into bottom of a 9-inch springform pan. Bake at 350 degrees for 5 minutes. In a mixing bowl, beat cream cheese until smooth. Gradually add remaining 1 cup sugar, beating until light. Add eggs one at a time, beating well after each. Transfer 1 1/2 cups of the cream cheese mixture to a separate bowl; blend in pumpkin and spices. Pour half of the pumpkin mixture into prepared crust. Top with half of plain cream cheese mixture. Repeat layers. Using a table knife, cut through layers with uplifting motion in 4 to 5 places to create marbled effect. Place a shallow pan of water on lower rack of oven, then bake cheesecake at 350 degrees for 45 minutes. Do not open oven door. Turn oven off and let cake stand in oven 1 hour. Remove and chill.