How To Soften Cream Cheese: Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on HIGH 30 to 45 seconds or until slightly softened.

2 cups finely crushed NABISCO Ginger Snaps

1/2 cup finely chopped PLANTERS Pecans

6 Tbsp. butter or margarine, melted

3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar, divided

1 tsp. vanilla

3 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

dash Ground cloves

• Mix ginger snap crumbs, pecans and butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese, 3/4 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
• Bake at 325°F for 55 minutes or until center is almost set if using a silver springform pan. (Or, bake at 300°F for 55 minutes if using a dark nonstick springform pan.) Loosen cake from side of pan; cool before removing side of pan. Refrigerate 4 hours or overnight. Prep Time: 25 mins Total Time: 5 hr 20 mins Serves: 12
• Prep Time: 25 mins Total Time: 5 hr 20 mins

  Serves: 12