Preheat oven to 325*. If using a silver 9 inch springform pan (or to 300* if using a dark nonstick 9 inch spring-form pan). Mix gingersnap crumbs, pecans, and butter; press onto bottom and 1 inch up side of pan.
Beat Cream cheese, 3/4 cup of the sugar, and vanilla with electric mixer till well blended. Add eggs, 1 at a time, mixing on low speed just till blended. Remove 1 1/2 cups of the batter; place in small bowl. Stir remaining 1/4 cup sugar, the pumpkin and spices into remaining batter. Spoon 1/2 of the pumpkin batter into crust; top with spoonfuls of half the reserved plain batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake 55 minutes to 1 Hour 5 minutes or till center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours or overnight. Store leftovers in fridge. Enjoy!