Pumpkin Swirl Cheesecake Bars

From the Kraft foods magazine

1 1/2 cups Ginger Snaps, crushed

1/2 cup pecans, chopped

1/4 cup butter, melted

4 (8 oz) packages cream cheese (2 of neufchatel & 2 of fat free work fine), softened

1 cup sugar, divided

1 tsp vanilla

4 eggs

1 cup canned pumpkin

2 tsp pumpkin pie spice

Preheat oven to 325 degrees

Mix first 3 ingredients and press into bottom of a greased 13x9 inch pan

Beat together cream cheeses, 3/4 cup sugar, & vanilla. Add eggs, 1 at a time, beating after each addition. Remove 1 1/2 cups of the batter to a separate bowl.

Stir pumpkin, spices, and remaining sugar to the remaining batter in original bowl.

Spoon half of pumpkin mixture into pan. Top with dollops of half of the plain cream cheese batter. Repeat layers; swirl with a knife.

Bake for 45 minutes, or until center is almost set. Cool completely and refrigerate for 4 hours before serving as bars.