Pumpkin Marble Cheesecake

1 ½ cups graham crumbs
1 Tbsp sugar
¼ cup butter, melted
½ cup finely chopped pecans (optional)
2 – 8oz pkgs. Cream cheese
¾ cup sugar
3 eggs
½ cup sour cream
1 tsp VE vanilla
2 Tbsp finely diced VE Crystallized Ginger
1 cup pumpkin puree
¾ tsp VE Cinnamon
¼ tsp each of VE Ginger and VE Nutmeg
Or you could substitute with VE Pumpkin Pie Spice

Mix crumbs, Tbsp sugar, melted butter, and pecans; press into bottom of 9” springform pan. Bake @ 350F for 5 mins. Remove.

In large bowl, beat cream cheese with ½ cup of the sugar until fluffy. Beat in eggs one at a time, beat in sour cream and vanilla. Remove 1 ½ cups of mixture and add the crystallized ginger to the batter you have removed. Set aside.

To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg. Pour over baked crust. Using large spoon, add dollops of reserved light-colored batter; swirl together with knife.

Bake in 350F oven for 60 – 70 mins, or until puffed and no longer shiny in center. Allow to cool at room temperature. Chill for a few hours before serving.