First, for the crust, you need:
1 1/2 cups Ginger snaps, finely crushed
1/2 cup finely chopped pecans
1/4 cup or 1/2 stick butter, melted
Preheat oven to 325 degrees.
Mix crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Next you need:
4 pkg. (8 oz. each) cream cheese ( used 2 regular and 2 low-fat)
1 cup sugar divided into 3/4 cup and 1/4 cup
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground cloves
Beat cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, one at a time, beating after each just until blended. Remove 1 1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours.
Wow, what a mess. I guess I have the bake time and refrigeration time to get it cleaned up!
I am tempted to just make it with the whole can of pumpkin mixed into all of the cream cheese mixture and "up" the spices a bit. I would like it to be a bit more pumpkiny! If anyone tries this, let me know what you thought.
Ya'll Come Back!