Pumpkin Swirl Cheesecake
2 cups finely crushed Keebler Sandies cookies (or more, I'm not good at measuring) The original recipe called for Ginger snap cookies mixed with pecans, but it was too rich, so the Sandies make it a little less rich.
6 Tbsp butter, melted
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
1 cup canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
dash of cloves
Mix crushed cookies with melted butter and press onto bottom and 2 inches up side of 9-inch springform pan.
Beat cream cheese, 3/4 cup sugar and vanilla with mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 1/2 cups of the plain batter. Stir remaining 1/4 cup sugar, pumpkin and spices onto remaining batter. Spoon 1/2 of the pumpkin batter over crust, top with spoonfuls of the 1/2 of the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 degrees for 55 minutes or until center is almost set. Cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. Makes 12 servings.