Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter
     1/4           cup  sugar
  1                     egg
  1                cup  ginger snaps
     1/2           cup  flour
  16            ounces  cream cheese -- softened
     3/4           cup  sugar
  1           teaspoon  vanilla
  3                     eggs
  1                cup  canned pumpkin
     1/4      teaspoon  cinnamon
     1/4      teaspoon  nutmeg
                        chopped nuts

Preparation:

Beat butter until fluffy. Blend in egg. Combine dry ingredients; mix well. Press mixture into bottom and sides of a springform pan. Bake at 350F degrees for 10 minutes. Combine cream cheese, 1/2 cup sugar, vanilla; mix well. Add eggs 1 at a time; mix well. Reserve 1 cup batter. Pour batter over crust and spread evenly. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Stir in nuts. Spread batter over first layer and crust. Cut through batter several times with knife. Bake at 350F degrees for 55 minutes. Loosen cake from sides. Let cool before removing from springform pan.

Nutritional Information:

4338 Calories (kcal); 246g Total Fat; (50% calories from fat); 79g Protein; 465g Carbohydrate; 1370mg Cholesterol; 3594mg Sodium