Pumpkin Swirl Cheesecake

This is one of my favorite Thanksgiving recipes. The picture doesn't do it justice - sorry!

Pumpkin Swirl Cheesecake

Crust:
2 c. crushed gingersnaps
1/2 c. pecans, finely chopped
6 Tbs. butter, melted

Filling:
3 8-oz pkgs cream cheese
1 c. sugar, divided
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
dash cloves

Mix ingredients for crust and press into 9-inch pie pan. For filling, beat cream cheese, 3/4 c. sugar, and vanilla with an electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups plain batter. Stir in remaining 1/4 c. sugar, pumpkin, and spices into remaining batter. Spoon half of pumpkin batter over crust, top with spoonfuls of half of reserved plain batter. Repeat layers. Marble with a knife. Bake at 325 for 55 minutes until center is almost set. Refrigerate 4 hours or overnight.

Note: This recipe always makes too much for my 9-inch pie plates. Don't overfill the pan. I am going to try making this in a 9-inch springform pan one of these days to see if that works better.