Pumpkin Swirl Cheesecake Bars

These tasty little treats combine two of my favorites--cheesecake and pumpkin. Yum! I got the recipe from a Kraft Food and Family magazine.

Ingredients:

25 Ginger Snaps, finely crushed (about 1 1/2 cups)
1/2 cup finely chopped pecans
1/4 cup butter, melted
4 pkg (8 oz) cream cheese, softened
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

Heat oven to 325 degrees.

Mix crumbs, nuts, and butter; press onto bottom of 13x9 inch pan.

Beat cream cheese, 3/4 cup sugar, and vanilla with mixer until blended. Add eggs, 1 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 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours before serving.