Yields: 12 Servings

Needed:
1 1/2 Cups crushed gingersnap cookies (about 30 cookies)
1/2 Cup finely chopped pecans (optional)
1/4 Cup butter, melted
2 Packages (8 ounces each) cream cheese, softened
3/4 Cup sugar, divided
1 Teaspoon vanilla extract
3 Eggs, lightly beaten
1 Cup canned pumpkin
1 Teaspoon ground cinnamon
3/4 Teaspoon ground nutmeg

Directions:
1. Place a greased 9-in. spring-form pan on a double thickness of heavy-duty foil (about 18-in square). Securely wrap foil around pan; set aside.

2. In a small bowl, combine cookie crumbs and pecans; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Bake at 325°F for 9-11 mins or until set. Cool on a wire rack.

3. Meanwhile, in a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined.

4. Place 1 cup filling in a small bowl; stir in the pumpkin, cinnamon, nutmeg and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust; top with plain filling. Drop reserved pumpkin filling by spoonfuls over top; cut through filling with a knife to swirl.

5. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 50-60 mins or until center is just set and top appears dull. Remove spring-form pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.

© Taste of Home, Halloween Food and Fun, October 2010