Combine and press into bottom and
1-1/2" up sides of 9-inch springform pan.
Bake at 350º for 10 minutes.

2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Combine cream cheese, 1/2 cup sugar and vanilla,
mixing at medium speed until well blended.
Add eggs, one at a time, mixing well after each addition.
Reserve 1 cup batter.
Add remaining sugar, pumpkin and
spices to remaining batter, mix well.
Spoon pumpkin and cream cheese batters
alternately over crust.
Cut thru batters with knife several times for marble effect.
Bake at 350º for 55 minutes.
Loosen cake from rim of pan,
cool before removing rim of pan.
Chill. 10 to 12 servings.