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Heat oven to 325°F.
Combine gingersnap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.
Beat cream cheese, ¾ cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Remove 1-½ cups batter; set aside. Stir remaining sugar, pumpkin and spices into remaining batter.
Pour half the pumpkin batter over crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.
Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.