Crust:
1 1/2 c gingersnaps, crushed
1/3 c margarine
1/2 c finely chopped pecans (optional)
Spread into springform pan or pie dish. Bake at 350 for 10 minutes.
Filling:
2 8 oz packages cream cheese
3/4 c sugar
1 t vanilla
3 eggs
1 c pumpkin
3/4 t cinnamon
1/4 t nutmeg
Mix cream cheese, 1/2 c sugar and vanilla and add eggs, 1 at a time, mixing well in between. Hold out 1 cup batter, then add remaining sugar, pumpkin and spices and mix well. Marble with first mixture. Bake at 350 for 55 minutes.
