1.Heat oven to 325°F.

2. Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

3. Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-1/2 cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.

4. Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.

5.Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Tip1: How to Test Cheesecake Doneness Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

Tip2: Make it Easy Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

Tip3: How to Bake Cheesecake in Springform Pan To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the baking time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

• 27 g Total Fat
• 14 g Saturated Fat
• 1 g Trans Fat
• 115 mg Cholesterol
• 330 mg Sodium
• 25 g Total Carbohydrates
• 1 g Dietary Fibers
• 19 g Sugars
• 6 g Protein