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 4 hours.
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